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豬頸肉 1塊
蘑菇 5粒
椰汁 250 ml


a, 豉油 1湯匙
糖 1茶匙
粟粉 1茶匙

b, 鹽 半茶匙


1, 先把豬頸肉用調味a調味備用
2, 把蘑菇切小塊備用
3, 開中火, 放小許橄欖油, 放入豬頸肉, 把兩面煎至金黃色
4, 放入蘑菇及椰汁, 加入鹽, 上蓋等10分鐘便完成


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