切薄片洗淨血水，用蔥薑醃製10分鍾，生粉抓勻，食用油鎖住水分。開大火大油爆香蒜片，倒入爆炒30秒調味出鍋。嫩香滑。溜肝尖

來源: nydct 於 2025-07-17 15:17:20 [舊帖] [給我悄悄話] 本文已被閱讀：次

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