<div class=draft-block draft--p left>作法:</div> <ol> <li class=draft-block draft--li>蒜頭拍扁、去蒜膜</li> <li class=draft-block draft--li>.老薑洗淨、切片</li> <li class=draft-block draft--li>取蔥綠,切大段</li> <li class=draft-block draft--li>瘦一點的五花肉切成一口大小</li> <li class=draft-block draft--li>把前三樣辛香料鋪在湯鍋底,放入豬肉,加入米酒、薄塩醬油、香菇素蠔油、味醂,先煮滾、煮上色</li> <li class=draft-block draft--li>試試味道,加入清水,直到鹹度剛好,且滷汁與食材等高,小火慢燉至Q彈又不會太軟爛</li> </ol> <div class=draft-block draft--p left>完成了</div> <div class=draft-block draft--p left>貼心提醒:有加味醂和香菇素蠔油,就不要再放糖了,沒有香菇素蠔油放醬油膏也行</div> <div class=draft-block draft--p left></div> <div class=draft--imgNormal draft-block><div><div style=height:159px class=image-block-prerender data-src=https://images.vocus.cc/2583f506-5dc8-49ab-90b5-c7bca7a9f612.jpg data-width=159 data-height=206 data-position=center></div><figcaption class=imageCaption draft-block style=cursor:text;display:block></figcaption></div></div> <div class=draft-block draft--p left></div>