中文介紹
堂煎安格斯牛仔骨，牛肉類菜譜。主料：安格斯牛仔骨一件 2.5兩（一位用）；輔料：櫻桃番茄1隻，蜜桃1件；
調料：牛油10克,日式燒汁50克,花雕10克；
堂煎安格斯牛仔骨的烹飪方法：
1、牛仔骨砍件成形 以125克為準 用蔬菜汁醃製；
2、不沾鑊落牛油 放入牛仔骨兩面煎香 至僅熟（熟度可諮詢客人意見） 灑上花雕後上；
3、在牛仔骨旁擺上蜜桃、番茄伴邊；
4、燒汁用牛油煮滾 推芡後淋在牛仔骨面即可。
烹飪操作關鍵：牛仔骨煎的熟度把握好。
英文解說
Angus Hall fried ribs, beef recipes.Ingredients: Angus ribs an 2.5 two (one use);
Accessories: cherry tomatoes 1, Peach 1;
Sauce: 10 grams butter, 50 grams of Japanese-style sauce, Huadiao 10 grams;
Angus Hall fried method of cooking ribs:
1, the ribs 125 grams of cut pieces forming the subject with a pickled vegetable juice;
2, non-stick pan into the ribs off the butter and fry both sides until just cooked (cooked degrees may consult the guest comments) sprinkled on after Huadiao;
3, put the ribs next to the peaches, tomatoes, with sides;
4, push the gravy thicken with butter and bring to boil and pour over ribs after the plane can be.
Cooking operation key: ribs cooked degree of frying grasp.
