中文介绍

英文解说

中文介绍

四季飘香骨，猪肉类菜谱。主料：卤排骨；

辅料：青红椒洋葱粒，碎米芽菜，肉末；

调料：味精、芝麻、香油；

四季飘香骨的烹饪制作方法：

排骨氽水，放入卤水将排骨卤熟，冷却切5厘米的段，下入6成油温将排骨炸干水份，成金黄色即可，锅里下少许油将辅料炒香，下入排骨翻炒几下，撒芝麻和淋香油，即可装盘上桌。

口味特点：鲜香味美；

烹饪操作关键：排骨最好用川式卤水卤，以保持菜品的质量。

英文解说

Four seasons fragrance bone, pork recipes.

Ingredients: salted pork;

Accessories: green peppers onion, broken rice, bean sprouts, minced meat;

Seasoning: MSG, sesame, sesame oil;

Four seasons fragrance bone production of cooking methods:

Water, boil for a short ribs, pork ribs cooked brine into the brine to the cooling segment cut 5 cm, 6 into the oil down into the deep-fried pork ribs dry of water, into a golden brown, pan fry in a little oil to accessories, down into the ribs stir fry a few, spread sesame seeds and sesame oil poured, you can transfer to a plate and serve.

Taste characteristics: delicious taste;

Cooking operation key: Sichuan-style pork ribs brine preferably halogen, in order to maintain the quality of dishes.