鑊氣小菜 豬膶啫啫雞食譜

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><strong>鑊氣夠嘅菜式,份外香噴噴,唔係點會咁多人鍾意大排檔菜式。經典啫啫雞其實屋企都整<span style="color:#000000">到,「遊園。茶記」嘅大廚</span>分享烹調貼士,最係最緊要夠熱!</strong></p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="color:#FF8C00"><span style="font-size:16px"><strong>經典啫啫雞煲&nbsp;</strong></span></span></p>

<p><strong>材料:</strong><br />
雞件 6兩<br />
豬膶 4塊<br />
乾蔥 2兩<br />
大蔥 1/2兩<br />
冬菇(浸軟) 4隻<br />
薑 1/2兩<br />
蒜粒 2茶匙<br />
豉油、蠔油、鹽、糖適量</p>

<p><strong>做法:</strong><br />
1.燒熱鑊,將雞件煎香至半熟。<br />
2.豬膶切成三角。<br />
3.豬膶汆水後拉油。<br />
4.燒熱鑊,乾蔥及大蔥拉油爆香。爆香蒜粒。<br />
5.燒熱鑊,加入全部材料爆炒,下調味炒勻即可。</p>
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