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        菊花鳳翅

        雞翅經油炸,入炒鍋加調料和清湯大火燒透,小火烤酥,加調料移大火收汁。汁稠稍加勾芡,澆明油裝盤。外圍配以鍥菊花刀的油炸魚肉塊。帶茄汁味碟上席 ( 溫州)

          
          
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            91欧美激情一区二区三区成人