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客家小炒

NT$165
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烹飪小教室:

1.乾魷魚用清水稍微沖洗泡發一個小時(最少半小時),可以留下少許的泡發水備用
2.鍋中倒入食用油,將五花肉下鍋煸出油脂,煎至美一面金黃,起鍋備用
3.加入豆乾煎至兩面金黃起鍋
4.加入一部分的油,加入薑煸至周圍焦黃
5.加入蒜頭、辣椒、翻炒出香氣
6.將五花肉、豆乾下鍋,加入鹽巴、醬油翻炒
7.倒入泡發的魷魚水,大約淹過豆乾的一半處,並將汁水收乾
8.最後加入泡發魷魚及入芹菜翻炒
9.將醋沿著周邊倒入,並開始翻炒
10.關火倒入香油、胡椒粒拌勻即可起鍋
 
※餐點需加熱烹調後才能食用,切勿生食。
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