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阿嬤酸菜豬肚盅

阿嬤酸菜豬肚盅

每一盅燉露都是一盅盅小火慢燉而成的

重量400g±10%

加熱方式: 隔水加熱即可食用

保存方式:冷凍可保存一個月

NT$120
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Description

湯品充滿濃濃的台灣古早味，是一道非常厚工的手路菜，

許多古早辦桌宴客常常出現的一道湯品

豬肚沖洗揉除黏液經過川燙清洗，再繼續燉煮4hr，

最後放入微酸的酸菜、竹筍、香菇，喝起來特別清爽開胃



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