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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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糖醋排骨