香茅豬扒

材料:
豬扒五塊
 
醃料 :
香茅兩枝(切碎)
辣椒兩隻(切碎)
蒜頭兩粒(切碎)
鹽半湯匙
魚露一湯匙
糖一茶匙
紅酒一湯匙

做法:
1. 豬扒用刀面先拍數下,將肉拍鬆,以上面醃料醃四小時.
2. 再用平底鍋以少許的油慢火煎熟,或炭烤亦可.
3. 上菜時碟面先鋪數片生菜,豬扒置於菜上即成.

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