October 30, 2009

宏季鮮味料理>>>紹興醉雞

放山雞的雞腿肉去骨,以紹興酒、中藥材及適量調味料烹煮後,冷藏醃漬2~3天,

去除多餘油脂,做成這一道微帶酒香又入味、肉質鮮嫩的招牌醉雞。

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