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原料
姜三: 片, 鹽適量: 克, 筍乾:若干: , 筒骨:一根: , 香蔥: , 雞精: , 小油仆:
步驟
1筍乾泡發,有曬乾的和腌制筍乾
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2筒骨洗凈待焯水
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3小油仆洗凈
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4筒骨焯水後洗凈
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5多餘圖
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6筒骨入清水放入生薑,料酒煮開後十五分鐘後小火慢燉慢燉到肉爛湯濃,放入油仆悶燉三分鐘!撒蔥花放各種調料!ok了!
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7靠!忘了成品照片!如此鮮美可口的湯!
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姜三: 片, 鹽適量: 克, 筍乾:若干: , 筒骨:一根: , 香蔥: , 雞精: , 小油仆:
1筍乾泡發,有曬乾的和腌制筍乾
2筒骨洗凈待焯水
3小油仆洗凈
4筒骨焯水後洗凈
5多餘圖
6筒骨入清水放入生薑,料酒煮開後十五分鐘後小火慢燉慢燉到肉爛湯濃,放入油仆悶燉三分鐘!撒蔥花放各種調料!ok了!
7靠!忘了成品照片!如此鮮美可口的湯!