鹵五花腩伴糖心蛋

 

媽媽話我好耐冇整五花腩過佢嘆,我當收到,即整,我會煎一煎伴腩金黃,都係右加老抽,生抽,上湯,五香粉(本想加八角,花椒,桂皮,但用晒)細火30鐘,關火焗30分鐘,重覆2次,咁就好鬆化加啦,最正係皮位,好骨膠原,真係正到冇朋友呀....我最愛炆過肉汁,好香,留番細半碗明天炒芽菜烏東一流呀