Friday, December 31, 2010

清炖狮子头 淮扬菜

姜末、荸荠末

去皮上五花肉

取一块约500克的肉，肥三瘦七。

粗切细斩做成肉糜

一边加水一边搅拌摔打，直到肉糜变成黏稠的一团。





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