天冷客家人就愛這一煲生焗肉，幾分鐘出鍋，口感嫩滑好吃做法簡單【我是馬小壞】 - Vidude

1 Views· 22 September 2022

天冷客家人就愛這一煲生焗肉，幾分鐘出鍋，口感嫩滑好吃做法簡單【我是馬小壞】

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Cooking & Foodie

#客家美食#砂煲美食#廣東美食
生焗豬頸肉
用料：豬頸肉400克，生抽20克，柱侯醬15克，鹽2克，胡椒粉3克，白酒10克，澱粉5克，花生油10克，小洋蔥、姜、蒜各30克，香蔥壹把，食用油適量

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