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cooking recipes

  1. 梅子薑汁烤豬腩肉

    材料: 

    • 1公斤 豬腩肉,切條 (如帶皮,去皮) 
    • 3個 大顆梅子,去籽對切 

    醃料: 

    • 4 湯匙 李錦記特級鮮味生抽 
    • 4 湯匙 紹興酒 
    • 40克 新鮮薑片 

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  2. Plum and Ginger Pork Belly [Serves 4-6]

    Ingredients 

    • 1kg pork belly, thinly sliced (Remove the rind from the pork, if any) 
    • 3 large plums, remove the stones and cut into halves 

    Marinade 

    • 4 Tbsp Lee Kum Kee Premium Light Soy Sauce 
    • 4 Tbsp Shaoxing rice wine 
    • 40g freshly sliced ginger 

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  3. 三重雞翅

    材料:

    蜜汁豉油薑汁醃雞翅:

    • 500克 雞翅
    • 2湯匙 李錦記舊庄特級蠔油
    • 5湯匙 李錦記特級鮮味生抽
    • 1湯匙 薑末
    • 2湯匙 蜜糖

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