BONE-IN CHUCK SHORT RIBS 带骨肩胛牛小排

BONE-IN CHUCK SHORT RIBS 带骨肩胛牛小排

建议应用菜品

  • 骨肉分离,烟熏烧烤
  • 烤或炖带骨肩胛小排
  • 切片 (法兰克切法) 肩胛牛仔骨

烹饪方法

湿热烹饪

分类:CHUCK (肩胛肉)
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