厨师:潘慧敏主料:猪腰两只、荷兰豆牛斤、芹菜若干辅料:姜片、葱、蒜、油、绍酒、盐、蚝油、白糖、生粉、麻油、姜汁制作步骤:1.将猪腰切成两半,去掉中间的白色臊腺,洗干净后切成腰花,用油、少量盐、姜汁腌约10分钟;2.芹菜切段,荷兰豆去丝洗净后用热水灼至八成熟;3.爆香姜片、葱、蒜,放进腰花爆炒,再将芹菜、 Chef: Pan Huimin Ingredients: two pork belly, Holland Beef Cattle, celery a number of materials: ginger, onion, garlic, oil, wine, salt, oyster sauce, sugar, raw meal, sesame oil, ginger juice Production steps: Cut the pig’s waist in half, remove the white glandular gland in the middle, wash clean and cut into lumbar flowers, oil, a small amount of salt, ginger marinate for about 10 minutes; 2. Celery cut into pieces, To eight mature; 3 saute ginger, green onions, garlic, stir into the waist, then celery,