Hong Kong 80後
Spicy Piggy
- 把豬腩肉冷水下鍋，放薑片、蔥、黃酒，大火燒開3分鐘，撈起後放冷水浸泡。
- 豬腩肉切片，2mm左右
- 下少少油慢火煎，豬油會慢慢迫出來
- 煎金黃色後，加調味料（麻辣油、蒜頭、黃酒、辣椒渣、糖）
- 出鍋前加入青蔥花即可
Like my work?
Don't forget to support or like, so I know you are with me..
Hong Kong 80後
Like my work?
Don't forget to support or like, so I know you are with me..
Comment…