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糖醋排骨

NT$215
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烹飪小教室:

1.將排骨解凍後用熱水川燙約3-5分鐘後撈出並用濕紙巾將其水分吸乾。
2.鍋中倒入食用油,油熱後開中小火放入排骨煎至表面呈現金黃,起鍋備用
3.原本的鍋內,放入洋蔥炒軟
4.倒入番茄醬、糖、白醋及一點水,加入煎過的排骨,將醬汁稍微收乾
5.最後加入彩椒,翻炒至熟透及可起鍋(醬汁可依個人口味調整乾濕度)
 

※餐點需加熱烹調後才能食用,切勿生食。

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