1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Tangsuyuk－韓式糖醋炸豬肉rich600338<blockquote class="wp-embedded-content" data-secret="WRO34NRgk7"><a href="https://marcwiner.com/zh-hant/tangsuyuk/">Tangsuyuk－韓式糖醋炸豬肉</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/tangsuyuk/embed/#?secret=WRO34NRgk7" width="600" height="338" title="Tangsuyuk－韓式糖醋炸豬肉 — Marc Winer" data-secret="WRO34NRgk7" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/11/Tangsuyuk-en-tete-750x563.jpg600450幾乎所有主打韓國料理的餐廳，菜單上都少不了這道菜。畢竟，誰能抗拒一大碗適合分著吃的炸豬肉呢？外層炸得金黃酥脆，再配上讓人一口接一口的糖醋醬，實在很難不愛上。https://marcwiner.com/zh-hant/tangsuyuk/zh-hantTangsuyuk - 韓式糖醋炸豬肉韓式主菜1020304人份450 g 豬里肌 (切成約 5 公分 × 1.5 公分的長條)200 g 馬鈴薯澱粉750 ml 水35 g 馬鈴薯澱粉 (稍後加入)1 蛋白 (大顆)1 L 中性油 (油炸用)0.5 茶匙 薑 (切末)1.5 茶匙 鹽0.25 茶匙 黑胡椒 (現磨)4 瓣 蒜頭 (切片)15 g 薑 (切絲)2 根 青蔥 (切絲)4 大匙 米醋6 大匙 砂糖2 小撮 鹽2 茶匙 淡醬油青蔥 (取綠色部分，切成細圈)18https://marcwiner.com/wp-content/uploads/2024/11/Tangsuyuk-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400