間唔中都會整吓豬手,因為喜歡豬手嘅質感富含骨膠原,今次是用新鮮沙薑同埋沙薑粉來煮,帶香香薑嘅味道,喺炎熱嘅夏天切開咗佢攤凍嚟食,當前菜、當涼盤都唔錯!
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_3543-1024x1017.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_3668-768x1024.jpg)
調味料:沙薑粉一湯匙、鹽焗雞粉1茶匙、五香粉一茶匙、新鮮沙薑一塊(切粒)、肉薑兩片、鹽適量、香葉三至四塊、魚露少許
汁料:鹽焗雞粉少許、新鮮沙薑一塊(切粒)、麻油少許、鹽少許
其他:白醋少許
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_3669-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_3670-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_3672-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_3673-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_3675-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_3676-1-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2023/07/img_3677-768x1024.jpg)
6. 最後把醬汁放在豬手上,可以食啦
快樂美食廚房
間唔中都會整吓豬手,因為喜歡豬手嘅質感富含骨膠原,今次是用新鮮沙薑同埋沙薑粉來煮,帶香香薑嘅味道,喺炎熱嘅夏天切開咗佢攤凍嚟食,當前菜、當涼盤都唔錯!