切薄片洗净血水，用葱姜腌制10分钟，生粉抓匀，食用油锁住水分。开大火大油爆香蒜片，倒入爆炒30秒调味出锅。嫩香滑。溜肝尖

来源: nydct 于 2025-07-17 15:17:20 [旧帖] [给我悄悄话] 本文已被阅读：次

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