1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil酒的好搭檔‧「郭榮市卡席酪」鹹豬肉 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="DDQNmMWpAU"><a href="https://basil.idv.tw/blog/1205/unclekuo">酒的好搭檔‧「郭榮市卡席酪」鹹豬肉</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/1205/unclekuo/embed#?secret=DDQNmMWpAU" width="600" height="338" title="“酒的好搭檔‧「郭榮市卡席酪」鹹豬肉” — basil‧草本新鮮" data-secret="DDQNmMWpAU" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2012/05/2839730804_e11092c543.jpg451300事先預熱好烤箱，再將半條早已用黑胡椒、香料和蒜頭醃製入味的「郭榮市卡席酪」鹹豬肉送入。計時器設定為二十分鐘。這段期間和另一半分工合作，清洗蔬菜、調製醬料的部分交給他，我則負責切蒜苗、燙青花菜、炒香菇蘆筍，順道，再熱了三根購自「柑仔店」的帶骨香腸。 簡簡單單的，一桌美味便完成了。