四季飄香骨

四季飄香骨是一道家常菜，主要製作食材是排骨，配料是洋蔥粒、碎米芽菜、肉末，調料是味素、芝麻、香油等，通過炒鍋炒制而成。

基本介紹

• 中文名：四季飄香骨
• 主料：鹵排骨
• 輔料：青紅椒洋蔥粒，碎米芽菜，肉末
• 類型：菜品

中文介紹

四季飄香骨，豬肉類菜譜。主料：鹵排骨；

輔料：青紅椒洋蔥粒，碎米芽菜，肉末；

調料：味素、芝麻、香油；

四季飄香骨的烹飪製作方法：

排骨氽水，放入滷水將排骨鍵辨鹵熟，冷卻切5厘米的段，下入6成油溫將排骨炸乾水份，成金黃厚妹影色即可，鍋里下少許油將輔料炒香，下入簽射料排骨翻炒幾下，撒芝麻和樂端項淋香油，即可裝盤上桌。

口味凶束道端特點：鮮跨戰采殼香味美；

烹飪操作關鍵：排骨最好用川式滷水鹵，以轎員只保持菜品的質量。

英文解說

Four seasons fragrance bone, pork recipes.

Ingredients: salted pork;

Accessories: green peppers onion, broken rice, bean sprouts, minced meat;

Seasoning: MSG, sesame, sesame oil;

Four seasons fragrance bone production of cooking methods:

Water, boil for a short ribs, pork ribs cooked brine into the brine to the cooling segment cut 5 cm, 6 into the oil down into the deep-fried pork ribs dry of water, into a golden brown, pan fry in a little oil to accessories, down into the ribs stir fry a few, spread sesame seeds and sesame oil poured, you can transfer to a plate and serve.

Taste characteristics: delicious taste;

Cooking operation key: Sichuan-style pork ribs brine preferably halogen, in order to maintain the quality of dishes.