传统的冰糖肘子是用蒸的,今天的食谱是用慢炖锅,做起来简单省心。
材料:
猪前肘:2000g
白菜叶:2-3片
食用油:2tbsp (26g)
生抽酱油:4tbsp (70g)
老抽酱油:2tsp (12g)
料酒:4tbsp (60g)
盐:1/2tsp (3g)
葱:2tbsp (13g)
姜:4tbsp (24g)
八角:4 粒
香叶:6片
冰糖:4tbsp (50g)
Ingredients:
Pork knuckle : 2000g
Chinese cabbage: 2-3 piece
Cooking oil:2tbsp (26g)
Soy sauce:4tbsp (70g)
Dark soy sauce:2tsp (12g)
Cooking wine:4tbsp (60g)
Salt :1/2tsp (3g)
Green onion:2tbsp (13g)
ginger:4tbsp (24g)
Star anises :4 piece
Bay leaves:6 piece
Lump sugar:4tbsp (50g)
Негізгі бет Тәжірибелік нұсқаулар және стиль 【CC】慢炖锅出品的好看又好吃的冰糖肘子!Stewed pork knuckle with lump sugar
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