這菜式做法可隨便改動，不喜歡豬手的可以改用雞肉 ，豬柳做出來的效果也非常討好；而愛吃海鮮也不防可以配合帶子和蝦仁或大蝦。這款白汁非常百搭，大家掌握了基本做法之後便可以做出多款菜式
鹹豬手 500g，切粒
洋蔥 1個, 切條
甘筍 1條, 切角
日本蔥 1條, 切段
磨菇 150g, 切片
麵粉 1湯匙
雞上湯 400ml
牛奶 100ml
糖 適量調味
黑胡椒 適量調味
Pork knuckle 500g
Onion 1 pc , sliced
Carrot 1 pc , cut into wedge
Japanese leek 1 pc , sectioned
Brown mushrooms 150g , sliced
All purpose flour 1 tablespoon
Chicken broth 400ml
Full cream milk 100ml
Sugar , to taste
Black pepper , to taste
在炒鍋加入油把洋蔥爆香
Add oil to frying pan and sauté onion until fragrant
加入日本蔥，甘筍和磨菇
Add japanese leek, carrot and brown mushroom
加入白酒煮至煮至蒸發後加入豬手
Add white wine and cook until evaporated ,then add pork knuckle
加入麵粉炒約半分鐘
Add the flour and stir fry for about half a minute
加入雞上湯，蓋上蓋子轉為微火煮至10分鐘，直到甘筍變軟
Add the chicken broth, cover and reduce to low heat and cook for 10 minutes, until the carrot is soft
加入牛奶，糖和黑胡椒調味，即可食用
Add full cream milk, sugar and black pepper to taste and serve
