Mommy Dearest 廚房 -- 雪菜炆火鴨

 

 

best eaten with 米粉或白粥

can use any meat that has fat, so the veggie will be smooth 

用白鑊煎乾啲洗同浸過的雪菜 

then use plenty of garlic to fry the meat to get the oil out 

put in the veggie and few pcs of rock sugar , add water and cook for half hour , bind with sweet potato starch at the end

at a glance



再來一道童年回憶菜餚。。。雪菜火鴨絲，如果我回香港，一定會食雪菜火鴨絲炆米㗎，這裡連雪菜都冇，這些係來探望我啲好朋友帶來的，好珍貴㗎！