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        櫻桃玉葉

        櫻桃玉葉。取用青蛙的大腿上節,用刀時上不露骨下露骨,上色用油炸,其肉枯后,形成櫻桃狀,再回鍋炒加色上霜上盤,將把把朝上,用鹵豬肝切成片,形如五葉配櫻桃,食時加調料。

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