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南雄红烧嫩猪肉

Published: 2026-09-25 👁 100 views
Last updated 2026-09-25 —    此菜制法:将乳猪浸死,不放血,致血暗黑色,再加调料红烧,甚不雅观,但吃起来另有一种口感,风味独特,唇齿留香,唯独南雄有吃。 …

南雄红烧嫩猪肉

   此菜制法:将乳猪浸死,不放血,致血暗黑色,再加调料红烧,甚不雅观,但吃起来另有一种口感,风味独特,唇齿留香,唯独南雄有吃。

 

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