好色食療便當100變作者洪彩鑾的家

                                                               和芊芊去韓國時,吃過馬鈴薯排骨湯,真的很過癮,
                                                      這個陶鍋很淺,於是我先將排骨燙過血水後,在炒菜鍋裡
                                                         ,放入薑片炒排骨,然後加水煮至排骨熟透後,加馬鈴薯
                                                       略滾放入泡菜湯汁和泡菜和些許醬油膏.黑胡椒粉,最後
                                                       將去泥沙的蝦子.蛤蠣.切過花的花枝煮至變色即成韓式
                                                       海鮮泡菜鍋了.