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原料
帶骨五花肉: 1000g, 洋蔥: 適量, 西芹: 適量, 胡蘿蔔: 適量, 迷迭香: 適量, 百里香: 適量, 歐芹: 適量, 五香粉: 適量, 孜然粉: 適量, 鹽: 適量, 蜂蜜: 適量, 蒜瓣: 適量
步驟
1將五花肉切花刀並扎孔洞
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2兩面分別撒上鹽、五香粉、孜然粉,和淋上蜂蜜
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3放上迷迭香、百里香、歐芹、蒜瓣
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4給豬肉按摩十分鐘
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5把豬肉放在烤盤上,並放入洋蔥、胡蘿蔔、西芹
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6保鮮膜包起來,冷藏腌制48小時
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7烤箱上下火120℃,烤2小時
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8取出再次刷上蜂蜜,重新回到烤箱400℃,烤30秒
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9切塊享用!
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