粤式卤香骨，猪肉类菜谱。主料：里脊肉；
辅料：香葱、蛋黄；
调料：五香粉、红腐乳、酱油、辣油；
粤式卤香骨的烹饪制作方法：
将里脊肉切片后放入调料、鸡蛋黄搅拌均匀，腌制一天入味，放入油内炸成金黄色即可。
Cantonese halogen Hong bone, pork recipes.
Ingredients: fillet;
Accessories: scallions, egg yolk;
Spices: allspice, red fermented bean curd, soy sauce, chili oil;
Cantonese cooking bone Hong brine production methods:
After slicing the tenderloin into the sauce, stir egg yolk, one tasty pickled, in oil in deep fry golden brown.