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No Plagiarism!iENllfxZRh3OXvcaVDAGposted on PENANA 材料:五花肉、芽菜、米酒、魚露、青檸(可選)、薑、糖8964 copyright protection195PENANALD64cB6AHe 維尼
199Please respect copyright.PENANAGXjTEOyV0p
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步驟:8964 copyright protection195PENANAPneUEC9TvL 維尼
1. 五花肉以薑片、一蓋子米酒汆水,中火滾起繼續大約10-15分鐘8964 copyright protection195PENANAprMD5Vfsfn 維尼
(汆水記得凍水落肉,以煮走肉質內的污垢)8964 copyright protection195PENANAzTCIiLgUm7 維尼
199Please respect copyright.PENANASMJD6mqLVo
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2. 芽菜清水洗走表面污染物,備用8964 copyright protection195PENANAjdF5JJWKVK 維尼
199Please respect copyright.PENANAvIe4gxdC3S
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3. 取出五花肉後過冷河(沖冷水),改刀成薄片8964 copyright protection195PENANA4BSkHR6wJA 維尼
199Please respect copyright.PENANAGfjgaIPhPh
8964 copyright protection195PENANA1hgc6xN1kQ 維尼
4. 開鑊,涼油熱鍋,如果閣下跟本人一樣用易潔鑊,可以不用加油。肉片落鑊,中小火煎至兩面金黃色。8964 copyright protection195PENANAvE5Pod3668 維尼
199Please respect copyright.PENANADerBCoeIMQ
8964 copyright protection195PENANAQSmAsZ4J5X 維尼
5. 確保豬肉已經完全煮熟後,加入芽菜,繼續中火翻炒。8964 copyright protection195PENANAjxpMaP2NRa 維尼
199Please respect copyright.PENANAQtsQLrNZ9n
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6. 加入魚露繼續翻炒。怕太鹹,可以加少許糖平衡口味。8964 copyright protection195PENANAMItHCUIY3c 維尼
199Please respect copyright.PENANAagB2wyj7PI
8964 copyright protection195PENANAEeNq0cSFCY 維尼
7. 上碟後,喜歡酸味可以加青檸,不加也可以。食得!8964 copyright protection195PENANApzoNrWtbQ1 維尼
199Please respect copyright.PENANAZxN1r2JC32
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利申:唔好問我份量,份量都係依食客口味、人數而定,而本人的不負責任食譜只係分享個人係平時會煮既菜。所以......如果真係有人想試下跟我呢個方法呢,請自求多福啦!XDD8964 copyright protection195PENANAYDTRKa9HPL 維尼
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