南乳豬手
Med
豬手用南乳慢火炆到腍腍地，膠質豐富，入口即溶，鹹香濃郁。
Cooking Steps
10
STEP 3 OF 10
豬手汆水
USES
豬手, blanched, cleaned (450 克)·豬𦟌, blanched, cleaned (250 克)
YouTube小雁和阿成 (我的爱心食谱)
Open on YouTube ↗豬手、豬蹄同薑片落凍水，煮滾後再煮約5分鐘。
STEP 4 OF 10
調醬汁
USES
豆瓣醬, (for sauce) dissolved (0.5 湯匙)·南乳, (for sauce) dissolved (0.5 粒)·南乳, sauce only (1.5 粒)·花雕酒, (for sauce) measured (1 湯匙)·生抽, (for sauce) measured (1 湯匙)
YouTube小雁和阿成 (我的爱心食谱)
Open on YouTube ↗紹興酒、南乳連汁、豉油同豆醬拌勻，攪至南乳溶化。
Did this recipe work for you?
Tastes good?
Easy to follow?