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<a href="http://www.skycate.com/ms_menu/yue/2006-10-10/200610102019417758.htm#" onmouseout="wengaohideTooltiptime('dHTMLToolTip')"
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target="_blank"></a><a>原料</a> :<br />
豬五花肉500克,荔甫芋頭400克。<br />
調味料:<a href="http://www.skycate.com/ms_menu/yue/2006-10-10/200610102019417758.htm#"
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target="_blank"></a><a>白酒</a>、鹽、醬油。白糖、南乳、花生油 蔥、姜、蒜、雞湯、水淀粉。<br />
制法:<br />
1.五花肉刮凈皮上的污物,上湯鍋煮透撈出, 趁熱在皮上抹上醬油,皮向下放入熱油鍋里炸上色,撈入涼水盆內泡軟(約用十分鐘),然后改成四毫米厚的大長片。<br />
2.芋頭切成四毫米厚的片。南乳用原湯調開。蔥、姜、 蒜切成未。<br />
3.燒熱花生油, 下蔥、姜、蒜炒出味后。下入南乳稍炒,再放人五花肉炒片刻,然后下湯、白灑、鹽、醬油(不宜大多)、白糖,待湯開后,移至小火燒爛。<br />
4.芋頭片用花生油炸熟。<br />
5.把燒好的肉撈出,與芋頭片相間碼在碗里,倒入原湯,上籠蒸透。走菜時潷出原湯,把肉扣在盤內。原湯嘗好味燒開, 用水淀粉勾芡,澆在肉上即可。<br />
特 點: 肉爛味香,肥而不膩,咸中稍帶甜味。如無荔甫芋頭可用土豆代替 。<br /> </p>
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