中文介紹
主料：澳大利亞袋鼠尾；
輔料：黃色小西紅柿、花椰菜、香米；調料：蚝油、精鹽、味素、高湯 澳大利亞袋鼠尾的烹飪製作方法：將袋鼠尾沖水3小時，撈出入鍋飛水待用；將鍋燒熱滑鍋，放入姜蔥、香料、黃酒、放入袋鼠尾炒香、加入高湯調料、小火煨透、大火收汁待用；袋鼠尾裝盤勾薄芡，再將香米扣入盤中即可。
味型：湯汁濃厚，味濃微辣；
烹飪操作關鍵：洗淨異味、掌握火候、大火收汁；
私房菜專屬特點：採用澳大利亞袋鼠尾巴這種特別的食材，用高湯煨制而成，馥郁濃香。
英文解說
Ingredients: Australian kangaroo tail;
Accessories: yellow cherry tomatoes, broccoli, rice;
Seasoning: oyster sauce, salt, MSG, vegetable soup Australian kangaroo tail production of cooking methods: the kangaroo tail to flush 3 hours, remove the pot of water to fly stand-by; to boil hot slide pot, add spring onion, ginger, spices, rice wine, put the kangaroo tail fry, add seasoning broth , simmer over low heat through the fire sauce aside; Kangaroo tail hook transfer to a plate of thin gravy, and then into the rice dish can be deducted.
Flavor: thick soup and sour spicy;
Cooking operation key: Wash smell, to master the furnace, the fire sauce;
Private kitchens exclusive features: The Australian kangaroo tail this special ingredients, simmer with the broth from the system, fragrance flavor.
