」壇論時即「稿投 說要話有
。燥肉好出滷能才油底壺的好用使,
打包帶
,調強香元蘇娘闆老飯燥肉全十●
。柴不感口肉瘦,
楊梅通水管
,肉瘦帶燥肉的飯燥肉全十雄高●
。燥肉作製法古統傳以調強南福吳闆老生福●
。虎馬不也點一卻工做,
八德抽水肥
,元51才碗一,
真人骰寶
,飯燥肉的生福●
7097-223)70(
號54街一河熱市雄高
飯燥肉全十
8992-822)60(
號001段1路安海市南台
店食小生福
)導報╱今怡顏(。口順很來起吃,
噴霧系統價格
,甜帶汁肉甘鹹,
熱銷椰子水
,油不也肉肥的油逼過經,
灼傷
,化即口入到滷肉瘦這」!擇選得有都,點一肥是或點一瘦吃想人客,肉瘦帶燥肉為因「:說香元蘇。時小1滷等頭蒜、水草甘加再後然,合融全完道味讓天1置靜,後炒拌為略酥蔥、油醬和著接,油逼時小1炒先丁肉切手
。油底壺的多倍4了貴般一比是油醬、米司壽是米,虎馬不也料材的用香元蘇」。肉瘦點帶有就燥肉的來出滷以所,肉層三和肉頸用是們我「:說香元蘇娘闆老,)元02(飯燥肉的肉瘦帶是的賣飯燥肉全十雄高
。癮過愈吃愈,膩甜不甘鹹,感膩油有沒化即口入,理處油逼過經但,肥全是管儘丁肉,感口質膠滿充)元51(飯燥肉這歡喜我
。人迷順溫更香肉的出滷火慢,火直的斯瓦像不,滷慢慢上火炭到放等湯骨大、水草甘加,燥肉的後成熟。嗆不厚醇氣香,深較色顏燥肉的天2放,同不顯明氣香、色顏,燥肉的天2了放經已缸一另和,的天1到不裡缸入放剛較比,成熟置靜裡缸大到放先會燥肉的好炒,是的別特」。的好挑都也油醬,外另,貴較比本成管儘,的灣台用持堅我,酥蔥是像「:說他。虎馬不也上挑材食在時同,燥肉滷法做的統傳早古照按是調強南福吳闆老生福的年多05經已飯燥肉賣,燥肉的滷燒肉肥皮帶是飯燥肉的賣生福南台 。燥肉的肉瘦有還外肉肥皮帶了除種1另,燥肉的質膠郁濃出熬慢丁肉肥皮帶是個1,種兩有飯燥肉見常部南。餐一做它選人有都餐晚到餐早從,部南在但,上飯白在汁肉和丁肉小些有只似看,飯燥肉的飯肉滷為稱人部北
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日12月21年6102
秋千有各法做種2 飯燥肉法古
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