香酒,是用丁香花8粒泡入黄酒100克中,二周后用于菜中,达到芳香健胃益脾、补气养血、强筋骨的作用。是一种新型的酒香冷吃。 原料:牛肉腿瘦肉75克,丁香黄酒100克,红葡萄酒55克,生姜片15克,胡椒粉25克,熟芝麻10克,川盐、红酱油、香油、味精、色拉油各适量。 制作:牛肉改刀成块,拌上川盐、红葡萄酒30克,腌渍20分钟后,投入烧至七成热的色拉油锅中炸至浅黄,捞起待用。 Fragrance, is to spend eight clove flowers into the rice wine 100 grams, two weeks after the dish, to achieve the aroma stomach spleen, qi and blood, strong bones role. Is a new type of wine cold to eat. Raw materials: 75 grams of beef leg lean meat, clove rice wine 100 grams, 55 grams of red wine, ginger 15 grams, 25 grams of pepper, cooked sesame seeds 10 grams, salt, red soy sauce, sesame oil, MSG, salad oil the right amount. Production: Beef knives into pieces, mix with Sichuan salt, red wine 30 grams, pickled for 20 minutes, put into the burning until Qi Cheng hot salad pan fried to light yellow, picked up for use.