配料: 猪腰150克，菜心50克，红椒、青椒、蒜泥、海鲜酱、糖、醋、盐、味精、芝麻酱、红油、葱、姜各适量。 做法: 猪腰去腥，经刀工处理后成梳衣片，加黄酒浸泡，然后放入沸水锅内烫熟，与经特殊加工后新鲜的菜心一起放入盛器中；再用一只碗加蒜泥、海鲜酱、糖、醋、盐
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Channel:
上海菜谱
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Channel Details:
- Title: 上海菜谱
- Channel Number: 30265299
- Language: Chinese
- Registered On: August 17, 2014, 4:37 pm
- Number of Articles: 50
- Latest Snapshot: September 20, 2014, 1:16 pm
- RSS URL: http://www.mk882.com/data/rss/93.xml
- Publisher: http://www.mk882.com/shanghaicaipu/
- Description: 美食菜谱 / 美食菜谱 / 上海菜谱
- Catalog: //ripienos57.rssing.com/catalog.php?indx=30265299
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