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老北京糊肘
更新时间: 2021-01-26 11:52:41  

1、主料:去骨猪肘子。

2、辅料:腌韭菜花、酱豆腐汁、酱油、蒜泥、辣椒油。

3、将猪肘子叉在铁叉子上,用火把肉皮燎成焦糊色,并起小泡。然后,放到温水里泡

4、30分钟,刷去糊皮,使肉皮呈金黄色,再放到清水锅里煮,煮熟后带皮切成厚0.17

5、厘米的薄片,码在盘内;

6、把酱油、蒜泥等调料放在小碗内调匀,随肉片一起上桌。由食者蘸着调料吃。但调

7、料也可不混合,分别放在小碗内上桌,由食者凭喜好选用。

关键词: 北京

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