炒醬

World Journal (New York) - World Journal (New York) - Weekly Supplement - - 料理功夫 -

材料:

碎豬肉1磅、豆腐乾1包(有4片,切小丁)、蘿蔔乾1包、黑香菇1大碗、植物油與醬油各3湯匙、米酒2湯匙、蒜末少許、蔥2根、糖2湯匙、洋蔥1個。

前置作業:

。蘿蔔乾泡水一小時去掉­鹽分,把水濾乾備用。

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