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Tag Archives: 猪牛肉
双菇烧肉
双菇烧肉 作者:毛毛妈 用料: 1:带皮五花猪肉425克,洗净切0.3厘米厚片。 2:干茶树菇两把,水泡软切去根部,洗净沥水备用。 3:香菇7朵,用水泡软,洗净切大粒。 4:干黑木耳一把,用水泡软,洗净备用。 5:料酒1大匙,生抽酱油3大匙(万字牌酱油),金澜老抽酱油3大匙,镇江香醋2茶匙,糖1大匙,盐1/2茶匙,水2杯。 6:葱1根切段,姜切片3片。 7:橄榄油1大匙。 做法: 炒锅内放1大匙菜油置炉上,开大火,放入葱段,姜切和肉片翻炒1分钟,喷入绍酒放下所有的5料煮滚,调小火焖煮1小时20分钟分钟。然后放入茶树菇,香菇和黑木耳再煮30分钟,再开大火收汁即可。 You might also like:White Wood Ear and Pear Soup 银耳雪梨羹银耳雪梨羹 White Wood Ear and Pear SoupBraised chicken and Chinese yam in soy sauce 山药鸡块山药鸡块 Braised … Continue reading