Skip to main content

白酒烤咸豬手



材料:

咸豬手 一隻
香葉 5片
白胡椒粒 20 克
白醋 2湯匙
百里香碎  4茶匙
迷迭香 5棵
白酒 4湯匙


做法:

1, 開一鍋水, 把所有材料放入, 水滾後熟1小時
2, 取出豬手, 在豬手表面用叉針些小洞
3, 預熱焗爐至220度
4, 在豬手表面灑上黑胡椒及香草
5, 把豬手放入焗爐焗45分鐘220度便完成

Comments

Popular posts from this blog

香港常用網址

Honey Chicken

material:

Chicken breast 1/2 block
2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄

seasoning:

A. five - spice powder 1/4 tsp
1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey

practice:

  1. peeled chicken breast, chicken breast from the side cross-sectional in the end, but do not cut, spread out into a large chicken aside.
  2 onions, ginger, garlic washed into the blender, poured into water whipping into a juice, take the filter to filter out the onions, ginger, garlic residue, add all the seasonings and mix well into the marinade aside.
  3. Place chicken discharged into the pickle, after placed in the refrigerator covered with plastic wrap, for about 2 hours.
  4. Remove the stand marinated chicken, drain flooded except juice, chicken on both sides coated with the right amount of sweet potato flour to make potato flour stained palms pressed tight, pick up gently shake off exce…

Spicy braised chicken wings