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Ingredients
- 300 克 豬前腿肉 (赤肉)，切塊(約2公分)
- 120 克 豬背油 (豬板油)，切塊
- 200 克 蝦仁, 開背、去腸泥
- 30 克 香菜根, 切段
- 2 茶匙 鹽
- 1 茶匙 糖
- 10 克 太白粉
- 2 茶匙 白胡椒粉
- 15 克 香油
- 40 克 乾香菇, 泡軟，去蒂切塊
- 20 張 燒賣皮
- 魚子卵, 少許，裝飾用 (optional)
- 500 克 水
- Nutrition
- per 1 塊
- Calories
- 347 kJ / 83 kcal
- Protein
- 3.6 g
- Carbohydrates
- 1.7 g
- Fat
- 6.9 g
- Fibre
- 0.1 g
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