【食譜】HP醬烤豬背骨(Fusion版)
材料:
豬背骨1件 (每件11枝骨) 約1.5磅重
醃料(1條骨份量):
生抽2湯匙
老抽1/2湯匙
鹽1/2茶匙
糖1湯匙
玫瑰露酒1湯匙
(**1至2天前醃定)
醬料:
HP醬9...
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