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紅麴醬燒肉(下) (Step by Step食譜)

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Uploaded by on Jul 6, 2008

【材料】:五花肉1斤、薑少許、青蔥2根、肉桂皮適量、大豆苗4兩、紅麴少許、醬油100cc、鮮味露5cc、紅露酒100cc、八角3粒、冰糖30克
【做法】:
1. 首先將準備好的五花肉切成大約1公分厚度的薄片放入油鍋中煎,至五花肉表面呈現焦黃。
2. 把薑切成薄片,青蔥切成段,肉桂皮折成段,放入鍋中再加入八角、三杯紅麴紅露酒、醬油、冰糖悶煮5-10分鐘後,加入少許的鮮味露、適量的水以小火悶燒40分鐘。
3. 最後將燒好的紅麴燒肉,再加入豆苗悶燒2分鐘後起鍋即可。

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