- 臘豬腳
- 生豬腳經(jīng)腌制后，濾干水分，用松毛或甘蔗渣燒火薰烤一兩個(gè)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。
- 關(guān)注：284
- 馬刺根燉豬腳
- 采用武定山區(qū)野生馬刺根加豬腳燉制而成，味道獨(dú)特鮮香，別具風(fēng)味，具有滋補(bǔ)、清熱解毒之功效。
- 關(guān)注：249
- 鮮豬腳燉煮草烏
- 鮮豬腳燉煮雞足山白草烏，是賓川民間流傳久遠(yuǎn)的土特藥用保健風(fēng)味食品。草烏有黃、黑、白幾種，多產(chǎn)于海拔2500米以上的山地里。有紡錘形
- 關(guān)注：221
- 蝦糕燜豬腳
- 蝦糕燜豬腳
蝦糕燜豬腳更是別有一番風(fēng)味。先將適量蝦糕用油泡過后再放豬腳加水燜熟，聞之香味四溢，食之脆口香甜，引人食欲。
- 關(guān)注：221
- 花生豬腳湯
- 制作方法：1、豬腳洗凈從中間分開成兩半，在沸水中略微燙一下，沖洗清理浮末。2、花生洗凈，大火煮開后用小火煮到約7分熟，放入豬腳繼
- 關(guān)注：60
- 東里豬腳飯
- 豬腳飯最初起源于東里的街邊大眾食品--半碗疊，顧名思義，半碗疊即是在盛有半碗米飯的碗中疊上一、二塊用東里傳統(tǒng)鹵水手藝鹵制的豬腳供
- 關(guān)注：464
主站蜘蛛池模板：
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