【羊肚菌发酵肉】，" attr ":"{"be-class": "}"}，
-成分-"，"属性":" { " be-class ":" } " }，
羊肚菌/五花肉/葱姜/鸡蛋/八角/，" attr ":" { " be-class ":" } " }，
淀粉/料酒/生抽/老抽/糖/盐/蚝油/，" attr ":" { " be-class ":" } " }，
-具体步骤-"，" attr ":" { " be-class ":" } " }，
食材:肉馅中依次加入料酒、酱油、糖、盐、酱油调味上色。搅拌均匀，加入葱、姜、全蛋液。"，" attr ":" { " be-class ":" } " }，
馅:先在切好的羊肚菌上铺一层淀粉，然后把肉塞在中间。"，" attr ":" { " be-class ":" } " }，
上锅:先将熟羊肚菌放入锅中煎，肉朝下，煎至表面微黄。"，" attr ":" { " be-class ":" } " }，
调料:将两片生姜放入锅中炒熟，然后放入小葱和八角慢慢翻炒，然后倒水煮，再依次放入料酒、生抽、蚝油、糖和酱油，中火煮三分钟，然后收汁。"，" attr ":" { " be-class ":" } " }
