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        臘豬腳

        生豬腳經腌制后,濾干水分,用松毛或甘蔗渣燒火薰烤一兩個月即可。一般在冬臘月加工,全年都可食用,味道鮮美,香味十足。

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