红扒袋鼠尾
中文介绍主料：澳大利亚袋鼠尾；
辅料：黄色小西红柿、西兰花、香米；红扒袋鼠尾
调料：蚝油、精盐、味精、高汤 澳大利亚袋鼠尾的烹饪制作方法：将袋鼠尾冲水3小时，捞出入锅飞水待用；将锅烧热滑锅，放入姜葱、香料、黄酒、放入袋鼠尾炒香、加入高汤调料、小火煨透、大火收汁待用；袋鼠尾装盘勾薄芡，再将香米扣入盘中即可。
味型：汤汁浓厚，味浓微辣；
烹饪操作关键：洗净异味、掌握火候、大火收汁；
私房菜专属特点：采用澳大利亚袋鼠尾巴这种特别的食材，用高汤煨制而成，馥郁浓香。
英文解说Ingredients: Australian kangaroo tail;
Accessories: yellow cherry tomatoes, broccoli, rice;
Seasoning: oyster sauce, salt, MSG, vegetable soup Australian kangaroo tail production of cooking methods: the kangaroo tail to flush 3 hours, remove the pot of water to fly stand-by; to boil hot slide pot, add spring onion, ginger, spices, rice wine, put the kangaroo tail fry, add seasoning broth , simmer over low heat through the fire sauce aside; Kangaroo tail hook transfer to a plate of thin gravy, and then into the rice dish can be deducted.
Flavor: thick soup and sour spicy;
Cooking operation key: Wash smell, to master the furnace, the fire sauce;
Private kitchens exclusive features: The Australian kangaroo tail this special ingredients, simmer with the broth from the system, fragrance flavor.