粵式鹵香骨

ton ten golden

中文介紹

粵式鹵香骨，豬肉類菜譜。主料：裡脊肉；
輔料：香蔥、蛋黃；
調料：五香粉、紅腐乳、醬油、辣油；
粵式鹵香骨的烹飪製作方法：
將裡脊肉切片後放入調料、雞蛋黃攪拌均勻，醃製一天入味，放入油內炸成金黃色即可。

英文說明

Cantonese halogen Hong bone, pork recipes.
Ingredients: fillet;
Accessories: scallions, egg yolk;
Spices: allspice, red fermented bean curd, soy sauce, chili oil;
Cantonese cooking bone Hong brine production methods:
After slicing the tenderloin into the sauce, stir egg yolk, one tasty pickled, in oil in deep fry golden brown.