1、豆腐切块,干辣椒切段,姜蒜切末。
2、热锅下油,下入火锅底料、姜蒜末、五香粉炒香,注入适量清水煮开,倒入豆腐、鳝鱼煮熟。
3、调入盐、白糖、鸡精、生抽拌匀,倒入砂锅,淋上炝好的干辣椒油,放上藿香叶即可。
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12
23-01-12