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蘿蔔排骨湯

NT$275
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烹飪小教室:

1.把排骨川燙約3-5分鐘去除雜質及血水,接著撈起備用。
2.重新煮一鍋水(約1200c.c.)並加入薑片、米酒、玉米、白蘿蔔、紅蘿蔔、排骨、炸豬皮等備料…
3.水滾後將火轉小並蓋上鍋蓋悶煮約20分鐘。
4.掀蓋確認肉及蘿蔔口感是否適中並放入芹菜丁及鹽巴調味,即可起鍋。
 

※餐點需加熱烹調後才能食用,切勿生食。

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