---
title: "豉油王煎豬柳 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/food-benefit/food-fitness/1282-fna1282.html"
date: "2026-06-24T21:18:20+00:00"
language: "zh-TW"
---

#  豉油王煎豬柳

  [健體美食](https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/food-benefit/food-fitness.html)    2007年12月13日    點擊數: 15142

 | ![](https://foodno1.com/images/menu/food-chantung/ctc-ch/image/c035.jpg) |
|:--|
| ![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png") |
| \| - 豬 柳 枚 肉 1 條 約 12 兩 - 生 粉 ( 醃 肉 用 ) 2 茶 匙 - 椰 菜 或 黃 芽 白 12 兩 \| ![](https://foodno1.com/images/menu/food-chantung/ctc-ch/image/c034a.jpg)材料一覽 \| |
|:--|
| ![fno1-spice.png](https://foodno1.com/images/menu/fno1-spice.png "fno1-spice.png") |
| - 生 抽 2 湯 匙 - 糖 1 茶 匙 - 胡 椒 粉 1/2 茶 匙 - 湯 5 湯 匙 |
| ![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png") |
| 1. 豬 柳 枚 肉 洗 淨 ， 原 條 用 刀 拍 鬆 ， 以 生 粉 和 水 各 2 茶 匙 混 合 製 成 醃 料 醃 一 會 。 配 菜 洗 淨 切 粗 條 。 另 製 作 調 味 汁 備 用 ， 方 法 是 取 5 湯 匙 的 湯 煮 滾 ， 收 慢 火 ， 加 入 糖 和 胡 椒 粉 ， 再 加 入 生 抽 煮 勻 而 成 。 2. 燒 熱 鑊 ， 放 點 油 ， 把 有 筋 的 那 一 面 先 下 鑊 煎 ， 煎 至 邊 肉 轉 焦 色 再 翻 轉 煎 。 3. 另 一 面 也 煎 至 肉 焦 ， 用 刀 切 開 中 段 ， 見 熟 透 加 入 調 味 汁 即 成 。 4. 配 菜 可 烚 熟 放 入 ， 但 取 油 鹽 來 生 炒 則 更 香 。    \| ![](https://foodno1.com/images/menu/food-chantung/ctc-ch/image/c034b.jpg) \|  \| ![](https://foodno1.com/images/menu/food-chantung/ctc-ch/image/c034c.jpg) \| \| 把豬柳枚肉有筋的一面先煎 \|  \| 煎好兩面後加入調味汁 \| |
|:--|
| ![fno1-efficacy.png](https://foodno1.com/images/menu/fno1-efficacy.png "fno1-efficacy.png") |
| - 補 虛 而 易 吸 收 ， 補 脾 胃 ， 助 長 發 育 ， 健 五 臟 滋 六 腑 。 |
| ![fno1-tips.png](https://foodno1.com/images/menu/fno1-tips.png "fno1-tips.png") |
| - 1 斤 = 16 兩 = 600 克 - 生 抽 = 豉 油 = 淺 色 醬 油 |
| ![foodno1-signoff](https://foodno1.com/images/fno1/foodno1-signoff.png "foodno1-signoff.gif") |

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