Skip to main content



羊腩 1 1/2 磅
薑  5-6片
蔥 1條 
枝竹 隨意
花椒 少許
香葉 5-6片
八角 少許


紅燒醬 150 克
冰糖 10克


1, 薑和蔥切開備用
2, 枝竹用熱水沖洗備用
3, 羊腩汆水備用
4, 開中火,放入橄欖油, 鍋熱後放入薑和蔥炒香, 
5, 放入羊腩, 加一杯水, 再放入花椒 ,香葉, 八角,  冰糖及紅燒醬, 水要加至蓋過大部份食材, 上蓋
6, 水滾後, 轉細火炆1小時30分鐘
7, 放入枝竹, 上蓋等10分鐘便完成


Popular posts from this blog


Honey Chicken


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


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


  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