上一回說到,我們到M先生的家中名為 House warming,實為踢館要試一試他的手勢.他除了即場示範【
胡椒蝦】外,還有這味【糖醋排骨】.又是簡單易煮.偷師完又跟大家分享一下
![(smile)](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_v4vdh5yS3KSlKl1W9RERnwqTEOLnpYuPzhU9K5LLEg-X6BLm6SHBdcu8k5CKKWaHyJpRLhauuCIwXX_QxpG-moE-HGUoJeCfx7EOmPkJySgBmx=s0-d)
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![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tc0p6xyTVTjMVIWWgKNCvmlMbZnEn4h5o8x15CPJtXlWHLakpFTumLjKkX8Q2kCupHzJdINLi1ml7vkwkcfFTx5ITgsb74coRA_HKi4WD85IzHWJsnm_aj3JXIqgU=s0-d)
材料:
排骨 --- 1斤半(斬件)
調味料:
紹酒 --- 60ml
豉油 --- 60ml
鎮江醋 -- 60ml
糖 --- 80ml
1)熱鑊,不用下油(他說要健康點),用中大火煎香排骨.
2)他這個量杯我大愛啦,不知在那裡可以買到
![(thinking)](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tfS1sX3zsWJYsD0SUQyVDWdVQVZKnM9PbhLSYw9mON7527aBv03MHEKFG0Cskyt6bSivbDh8PkYZ7REwtoOHyIS7yu48i8yMAFReKEsa1ePCN5=s0-d)
?
3)煎香後的排骨,加入所有調味料.
4)轉中小火開蓋炆20-25分鍾,其間不時攪拌以放黐底.開蓋是因為容易收汁.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vKQdIlkkQqgRPNFKwIwf0cFGf2VH8oIdYLGNADiskqW9t9dTT_sdxJdtTAYWs4ElCZ9GLsw2ab-luGHAyX_4EthJAXWG4HiMU8gspV31cwQaERy5QYmq3Wx3Otb9wr=s0-d)
5)20分鍾並收汁,即成!
又是一味簡單易做是食譜,真是對他配服得五體投地!承讓承讓
![(thumbs up)](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vhg-Oo6ISAWpVXCveNQAR2fB1FcYKCDHRpWxLGHNHJOPlp1NRukCEKn1rY-HD0oxBgKl1zh7KmihvEjakjFUQEBf7RA6SbB0i7lNTYhRjRNSyjPw=s0-d)
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玻璃朱 Bonnie
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