[ 煉牛油/豬油 ] - 物盡其用，將買回來牛肉和豬肉分別改出來肥肉，慢火熬煮油類，適合做點心蛋撻皮和酥角之類，綜合牛油香，豬油酥特點，成品特佳。

同時油渣可蒸蘿卜糕，炆蘿蔔或是蒸水蛋等等，味道好，口味佳，充分發揮利用.
材料：肥牛肉950克，肥猪肉200克，出油500克，油渣400克。
支持本頻道，請考慮在Amazon網上購買工具和食材：amzn.joenjudy.com
To purchase selected ingredients and tools used in this and other Chef Du's videos, please visit our Amazon page: amzn.joenjudy.com.
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Follow me on Instagram: / whiteswancuisine . Feel free to @whiteswancuisine when you post pictures of your dishes.關注我的IG: / whiteswancuisine 做了菜可以@whiteswancuisine。支持本頻道，請考慮在Amazon網上購買工具和食材：amzn.joenjudy.com
To purchase selected ingredients and tools used in this and other Chef Du's videos, please visit our Amazon page: amzn.joenjudy.com.