中文介绍主料:带皮香牛肉250克；鲍汁扒香牛
辅料:辣椒、姜、葱；
调料:卤水药材包、盐、料酒、味精；
鲍汁扒香牛的烹饪做法：香牛肉用药材扣至酥烂，切成长方型块片，摆在长方碟蒸热后，以热鲍汁配食。
英文解说Ingredients: 250 grams of beef, fragrant skin; Accessories: pepper, ginger, green onions;
Seasoning: brine medicine bag, salt, cooking wine, monosodium glutamate;
Abalone Grilled beef cooking practices in Hong: Hong Su Lan beef with herbs to buckle, cut into square pieces pieces, placed in the rectangular plate after steaming to Abalone with hot food.