Saturday, October 12, 2013

蒜香豬頸肉片

Picture
emotion材料包括 : 冰鮮豬頸肉約500g(2件)
emotion醃料 : 生抽1.5湯匙 / 糖大半湯匙 / 燒酒半瓶蓋 / 胡椒粉少許 / 蒜蓉1-2茶匙
emotion做法emotion

  1. 豬頸肉洗淨抹乾水,切成厚片,用醃料醃1小時左右 (圖1) Picture
  2. 利用[高架+煎碟],先用190°c熱8分鐘;反轉豬頸肉,再用240°c熱5-6分鐘即成 (圖2)PicturePicturePicture
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