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怎样熬制骨汤才能又白又香
更新时间: 2020-09-21 00:00:00  

选材,肘子骨,拿斧子或者刀背在骨头中间砍一下,入味;大梁骨,老鸭,老母鸡,都有增香作用, 半只足够;锅上放凉水,放入以上材料,烧开水,撇去浮沫,捞出;锅里重新放凉水,放入材料,大火烧开,熬4小时即可。

关键词: 怎样 才能

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