M’Espirit 2022-4-4 01:50
[url=https://youtu.be/iEthp0024mA]https://youtu.be/iEthp0024mA[/url]
今日經過凍肉舖見到有一條條豬串骨 （即係豬後腿上的寸骨），咁就決定攞佢嚟煮。
因為呢一個部位嘅肉比較嫩滑，所以今次就用咗櫻桃蘿蔔作為整個菜式係口感上的調配。咁烹調豬串骨係用油煎嘅方法所以喺烹調櫻桃蘿蔔是選擇左甜酸醃菜嘅方法去減低油煎帶嚟嘅油膩感，讓菜式有清新嘅感覺。
I came across this pork chop at a Meat shop and I decided to pan fry it!
Since it could be a bit oily and greasy, I pickled some cherry carrots to balance it with a hint of freshness.
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