三餸一湯|椒鹽蒜香雞軟骨 Deep fried Chicken Cartilage with Garlic and Pepper Salt
食譜粵菜家常菜雞肉炒炸15分鐘以下
2. 將紹興酒、胡椒粉、生抽、糖加入至雞軟骨,攪拌均勻,醃30分鐘。
3. 燒熱米糠油,以中火炸雞軟骨5分鐘,取出,瀝乾油分。
5. 燒熱油,炒蒜頭2分鐘,加入雞軟骨、椒鹽,炒至均勻。
Deep fried Chicken Cartilage with Garlic and Pepper Salt
Shao xing wine 1 tablespoon
1. Wipe chicken cartilage with kitchen paper. Mince garlic.
2. Put Shao xing wine, pepper, soy sauce, sugar into chicken cartilage, mix well and marinate 30 mins.
3. Heat the rice bran oil, deep fry chicken cartilage 5 mins with mid-heat, take out and drain oil.
4. Deep fry chicken cartilage 1 min with high heat, take out and drain oil.
5. Heat the oil, stir fry garlic 2 mins, put in chicken cartilage and pepper salt, stir fry until mix well.
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