材料 Ingredients
|  |
做法
| 1. | 將松阪肉与基本醃料拌勻後醃 15分 鐘。 |
| 2. | 準備椒鹽拌汁。 |
| 3. | 不沾平底鍋燒熱後，乾鍋放進豬頰肉用中火將兩面煎成金黃色，每面約4分鐘。 |
| 4. | 取出豬頰肉放在紙巾上吸取多餘的油。等10分鐘後斜成薄片。 |
| 5. | 松阪肉裝盤後淋上鹽酥拌汁即可。 |
PROCEDURE
| 1. | Mix the pork cheek with the Dark Basic Marinade and set it aside for 15 minutes. |
| 2. | Prepare Salt & Pepper Sauce. |
| 3. | Preheat a non-stick pan. Add the pork cheek and pan fry over medium heat without adding oil until golden brown on both sides, approx. 4 minutes each side. |
| 4. | Transfer the pork onto paper towels to absorb the excessive oil. Wait for 10 minutes then cut the pork diagonally into thin slices. |
| 5. | Sprinkle the Salt & Pepper Sauce all over the pork. Serve hot. |
最後更新 (Last Update): 09/13/2017
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.
