關於 土魷煎肉餅 ，我們在網路上蒐集到這些相關的討論、資訊與評價

土魷煎肉餅 - 蒸土魷肉餅大家經常食吧， 今次改一改用煎的方法做， 效果更加鹹香惹味， 兩大件肉餅3個人清哂， 老公同仔仔非常喜歡， 每人食咗兩大碗飯呀。
食譜： https://cook1cook.com/recipe/27647

⬇️⬇️English recipe follows⬇️⬇️
糖醋豬仔骨

材料：
急凍豬仔骨3磅
青瓜1條
蕃茄1個

處理：
1. 豬仔骨，清水解凍。
2. 切開一條條骨。
3. 用粗鹽乸10分鐘去除雪味及腥味，及加入鹹味。
4. 清水沖洗乾淨，用廚紙索乾。
5. 豬仔骨調味：
a. 生粉1湯匙
b. 生抽2湯匙
攪勻，醃10分鐘。

烹調：
1. 大火在鑊中燒熱油3湯匙。
2. 加入生粉1茶匙，攪勻排骨。
3. 放入鑊中爆香，去除雪味。
4. 豬仔骨煎至焦香，加入鎮江骨汁250毫升及冰糖2大粒。加入滾水蓋過面。要再酸一點，加入少許鎮江醋。
5. 大火滾起，轉中慢火，炆40分鐘。
6. 切好一片片青瓜及一片片蕃茄放碟邊。
7. 排好豬仔骨，上碟。
8. 完成，可享用。

Braised baby pork ribs with sweet & sour sauce

Ingredients:
Frozen baby pork ribs 3 lbs
Cucumber 1 log
Tomato 1 No.

Preparation:
1. Baby pork ribs, defrost with tap water.
2. Cut the ribs one by one.
3. Season with cooking salt for 10 minutes to remove unpleasant smells and tastes and add some salty tastes.
4. Rinse thoroughly. Dry with kitchen towel.
5. Season the pork:
a. Tapioca starch 1 tbsp
b. Light soya sauce 2 tbsp
Mix well. Season for 10 minutes.

Steps:
1. Heat up oil 3 tbsp at high flame in wok.
2. Mix the ribs well with tapioca starch 1 tsp.
3. Fry the ribs well to remove unpleasant smells.
4. Pork ribs have been fried into golden yellow. Put Zhenjiang spare ribs marinade 250ml and rock sugar 2 big cubes. Pour boiled~up water just covering up the ribs. If you want the ribs to be more sour, just add little Zhenjiang vinegar.
5. Heat up at high flame. Turn to medium~low flame, braise for 40 minutes.
6. Slice the cucumber and tomatoes to be put on side of plate.
7. Put pork ribs in row in plate.
8. Complete. Serve.

大家入呢個網址 ?我幾佰多條片?全部可以睇曬?https://goo.gl/cuyAZa

豬仔骨(氣炸鍋) https://youtu.be/_UMRB2GxqH4

急凍梅頭豬扒 做到土魷蒸肉餅 https://youtu.be/GgmEyzypg_c

叉燒豬仔骨https://youtu.be/MPmHqBJ377w

糖醋骨
https://youtu.be/d6LI7qPhDIA