| 词条 | 香酥虾酱骨 |
| 释义 | 中文介绍材料：猪脆骨半斤、幼滑咸虾酱、炸粉（可用自发粉或普通面粉加入适量发粉代替） 猪脆骨：排骨的软骨部分（也可用肉排来做这道菜） 脆骨拭干水份，用半匙虾酱、1匙糖、味精和料酒各适量入味1小时（时间长一点更好) 腌好的脆骨隔水先蒸熟，然后滤去汁液备用 炸粉用水和少许虾酱调成稀炸浆，脆骨放入挂上一层薄炸浆 油烧八成热，将脆骨炸至金黄香酥捞起沥油 香酥虾酱骨 英文解说Material: pig gristle half a catty, creamy salted shrimp paste, fried flour (used self raising flour or baking powder instead of regular flour and adding an appropriate amount) The first pig gristle: the cartilage part of the ribs (also available to do steak dish) 3 brittle wipe moisture, with Banchi shrimp paste, 1 teaspoon of sugar, monosodium glutamate, and the amount of flavorful cooking wine 1 hour (a bit longer, better) 4 OI impervious marinated steamed first and then filter the juice stand 5 fried shrimp paste powder with water and a little tune into a thin paste fried, brittle fried into a thin slurry hanging 6 oil burning Bacheng hot, deep fry to golden crispy brittle picked up and drain Section 7 crispy shrimp paste bone |
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