中文介紹
四季飄香骨，豬肉類菜譜。主料：鹵排骨；
輔料：青紅椒洋蔥粒，碎米芽菜，肉末；
調料：味素、芝麻、香油；
四季飄香骨的烹飪製作方法：
排骨氽水，放入滷水將排骨鹵熟，冷卻切5厘米的段，下入6成油溫將排骨炸乾水份，成金黃色即可，鍋里下少許油將輔料炒香，下入排骨翻炒幾下，撒芝麻和淋香油，即可裝盤上桌。
口味特點：鮮香味美；
烹飪操作關鍵：排骨最好用川式滷水鹵，以保持菜品的質量。
英文解說
Four seasons fragrance bone, pork recipes.
Ingredients: salted pork;
Accessories: green peppers onion, broken rice, bean sprouts, minced meat;
Seasoning: MSG, sesame, sesame oil;
Four seasons fragrance bone production of cooking methods:
Water, boil for a short ribs, pork ribs cooked brine into the brine to the cooling segment cut 5 cm, 6 into the oil down into the deep-fried pork ribs dry of water, into a golden brown, pan fry in a little oil to accessories, down into the ribs stir fry a few, spread sesame seeds and sesame oil poured, you can transfer to a plate and serve.
Taste characteristics: delicious taste;
Cooking operation key: Sichuan-style pork ribs brine preferably halogen, in order to maintain the quality of dishes.
