食品频道: 家常菜:鲜虾猪颈肉炒荞菜的做法

這是

食品频道
食品频道
家常菜:鲜虾猪颈肉炒荞菜的做法 http://shipin.people.com.cn/n1/2019/0328/c85914-30999559.html Mar 28th 2019, 00:00
  荞菜,清明前后时令菜。常言道:不时不食,现在最适合吃荞菜。   材料:猪颈肉250克,鲜虾200克,荞菜300克,蒜片10克,葱段10克,米酒、盐、糖、生抽、麻油、花生油各适量。   做法:猪颈肉洗净切片,用盐、糖、生抽、麻油腌制片刻;虾仁用盐、糖、麻油腌制,荞菜洗净切段备用;开锅下油,爆香葱段下荞菜翻炒片刻起锅;锅内下油下猪颈肉加入少许米酒、生抽、糖翻炒起色后转盘;再开锅下油,下蒜片爆香,下虾仁起色后下猪颈肉、荞菜翻炒,以盐、生抽调味即可。   推荐:美食家庄臣

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