薑蔥蒸豬頸肉

今日本打算蝦醬蒸, 最後都喺薑蔥蒸, 但女兒話都喺燒焗最野味

                                                         材料: 豬頸肉, 豆卜, 薑蔥
                                         先將頸頸肉洗淨切件先用豉油, 糖和生粉撈勻
                                         將豆人卜洗淨切半
                                         薑和蔥切砰加鹽先用油爆香
                                    

                                          蒸前才加入薑蔥溶

                                         撈勻放入碟大滾水蒸15分鐘就ok啦