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No Plagiarism!E4SAbf1qXkv7xMMhUFZXposted on PENANA 材料:五花肉、芽菜、米酒、魚露、青檸(可選)、薑、糖8964 copyright protection193PENANArmtnTdWNk8 維尼
197Please respect copyright.PENANAL5uKR7ZgNr
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步驟:8964 copyright protection193PENANAUPUcTGHOuF 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 protection193PENANAyOxetDVggt 維尼
(汆水記得凍水落肉,以煮走肉質內的污垢)8964 copyright protection193PENANAD3HhBPWcI4 維尼
197Please respect copyright.PENANApUjNCXc79y
8964 copyright protection193PENANAkTmifYrUYs 維尼
2. 芽菜清水洗走表面污染物,備用8964 copyright protection193PENANAXCVs27SXow 維尼
197Please respect copyright.PENANAHDLAeG8ChD
8964 copyright protection193PENANA6I0N7WUM4L 維尼
3. 取出五花肉後過冷河(沖冷水),改刀成薄片8964 copyright protection193PENANApt397Jp5x3 維尼
197Please respect copyright.PENANAj3cr7uYupV
8964 copyright protection193PENANAye1FAFvosV 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 protection193PENANAMiAinpk9DY 維尼
197Please respect copyright.PENANAoRgAB2sJlk
8964 copyright protection193PENANAS12hMtt6nk 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 protection193PENANA5NscFXs8O8 維尼
197Please respect copyright.PENANAU2YvuOGDHJ
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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 protection193PENANAu8c8Vga21J 維尼
197Please respect copyright.PENANAKuJ6OOTQtg
8964 copyright protection193PENANAT40UuynYVz 維尼
7. 上碟後,喜歡酸味可以加青檸,不加也可以。食得!8964 copyright protection193PENANA4cfFrjZ5SS 維尼
197Please respect copyright.PENANAXpjjWbNUE4
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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 protection193PENANAqIOcQ4M3Ac 維尼
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