1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil熬一鍋油油亮亮的滷肉燥 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="fjCrCFRGJK"><a href="https://basil.idv.tw/blog/3928/minced-pork-sauce">熬一鍋油油亮亮的滷肉燥</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/3928/minced-pork-sauce/embed#?secret=fjCrCFRGJK" width="600" height="338" title="“熬一鍋油油亮亮的滷肉燥” — basil‧草本新鮮" data-secret="fjCrCFRGJK" 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/2012/05/0711.jpg399600於是，上市場，跟熟悉的肉販買一塊肥瘦肉比例適中的帶皮五花肉，回家以小火在爐火上慢慢燉煮著。網路上，各家做法調味各有不同，都是屬於各自的私房口味。不過，相同的大抵都需要醬油、米酒(或紹興酒)、糖和水。另外，紅蔥頭、油蔥酥、蒜頭、花生醬、胡椒粉、五香粉......等等，則是隨各自喜好不同，來決定添加與否以及彼此間的比例。