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煎蒜香豬頸肉



材料:

豬頸肉 2片

調味:

粟粉 1茶匙
糖 1茶匙
豉油 2湯匙
蒜蓉 1湯匙
黑胡椒 1茶匙

做法:

1, 把豬頸肉用以上調味料調味等20分鐘
2, 用煎鍋, 中火, 加小許橄欖油, 每面煎至金黃色  (約8分鐘便完成)

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