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Ingredients
- 200 克 松坂豬肉, 利用叉子戳洞，切斜片
- 70 克 蒜苗, 取蒜綠部分，切5公分段
- 20 克 新鮮紅辣椒, 切段(約5公分)
- 3 大匙 酒釀
- 1 顆 蒜頭, 切片
- 15 克 醬油
- 500 克 水 (蒸煮用)
- Nutrition
- per 1 人份
- Calories
- 522 kJ / 125 kcal
- Protein
- 10.3 g
- Carbohydrates
- 8.4 g
- Fat
- 6.1 g
- Fibre
- 1.3 g
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