客家咸汤圆
材料
"小汤圆一盒 300g","猪肉丝 60g","香菇 4朵","虾皮 20g","韭菜 40g","蒜苗 1支","油葱酥 1大匙","高汤或开水 700g","盐 1又1/2小匙","白胡椒粉 少许"
做法
-
1: 蒜苗、韭菜切段,香菇泡软切丝备用。先入锅爆香香菇、虾皮,接着下猪肉丝拌炒一下,加入高汤。水滚后转小火放入小汤圆,(不盖锅盖)煮约10~15分钟。加入调味料、韭菜、蒜苗和油葱酥即可起锅。