日式薑汁豬頸肉蓋飯
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<font color="Red">材料: (2人分)</font><br>
<font color="Red">豬頸肉 ---1 pack/200g （切成肉片）<br>
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薑----20g (去皮, 刨成蓉=薑泥)<br>
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薑泥---適量 (作裝飾用)<br>
</font><font color="DarkOrange">醃料：<br>
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料理酒---2 teaspoon<br>
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味醂---2 teaspoon<br>
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薑汁---2 teaspoon<br>
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醬油---1 teaspoon</font><br>
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<font color="Blue">汁料:<br>
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料理酒---1 tablespoon<br>
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醬油---1 tablespoon<br>
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砂糖---1 teaspoon</font><br>
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做法：<br>
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1. 將豬頸肉切成肉片洗淨, 抹乾; 用料理酒, 味醂, 薑汁, 醬油醃一陣, 備用<br>
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2. 燒紅個Pan, 加油, 將豬頸肉片平鋪於Pan上煎至兩面都變焦金黃色, 再倒入汁料, 再放入20g薑泥, 用大火煮至收汁<br>
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3. 碗中預先鋪好白飯, 將薑汁豬頸肉片鋪放上飯面, 最後加上適量薑泥作裝飾, 完成～</font><br>
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