翡翠扒豬肚

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材料﹕

1.豬肚一個約重一斤半
2.生菜八兩
3.酒二茶匙

調味﹕

1.蠔油二湯羹
2.生抽1/2湯羹
3.水一杯
4.鹽,糖各1/2茶匙

獻汁:
1.生粉1-1/2茶匙
2.水二湯羹
3.老抽1/2茶匙
4.麻油一茶匙

烹調方法:

1.豬肚洗淨拖水,加適量之水煲稔約需二小時.

2.豬肚切件.

3.生菜洗淨灼熟盛碟上.

4.下油二湯羹,灒酒放下調味及豬肚煮片刻,埋獻放在生菜之面上.

 

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