Watch Video 鮑汁材料 雞 1隻 (主要用雞殼及雞胸) 豬手 1隻(約1公斤,起肉拆骨) 鳳爪 12隻 豬頸骨 1公斤 薑片 適量 金華火腿 35克(切絲) 蝦米 40克(浸軟洗淨) 瑤柱碎 40克 (以半飯碗水浸軟) 冰糖 約兩個乒乓球大小 鮑汁湯做法 雞切走多餘脂肪,切去其四肢後,雞胸及雞殼斬件備用。 …
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