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	<title>紅燒豬腳 &#8211; Amanda生活美食料理</title>
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		<title>壓力鍋滷豬腳</title>
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		<pubDate>Sun, 04 Oct 2026 11:19:27 +0000</pubDate>
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		<category><![CDATA[台灣美食]]></category>
		<category><![CDATA[耐蒸煮便當菜]]></category>
		<category><![CDATA[肉類-豬雞鴨牛羊]]></category>
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		<category><![CDATA[電鍋、電子鍋、電燉鍋料理]]></category>
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		<category><![CDATA[滷肉入味]]></category>
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					<description><![CDATA[豬腳主要是吃Q彈外皮，不過一般爐火要煮約2小時。壓力鍋滷豬腳既快速也軟嫩入味&#8230;&#8230; 關於我、食譜著作 FB、youtube 、團購 商業合作請來信 amanda751024 @gmail.com 壓力鍋燉肉完成最好再做10分鐘收汁，讓滷汁...]]></description>
		
		
		
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		<title>紫蘇梅滷豬腳、豬皮</title>
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		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Sun, 02 Apr 2023 23:16:37 +0000</pubDate>
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		<category><![CDATA[梅子滷豬腳]]></category>
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					<description><![CDATA[梅子燒雞可用紫蘇梅，也可用梅酒中取出的梅子，兩者風味略有差異。使用梅子燉肉、豬腳都可讓肉較快速軟化，梅子微酸甜吃來不膩口也不影響肉的風味。 關於我、食譜著作 FB、youtube、團購 商業合作請來信 amanda751024 @gmail.com 往常滷豬腳...]]></description>
		
		
		
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		<title>紅燒豬腳、豬蹄 -萬用壓力鍋料理</title>
		<link>https://amanda.tw/archives/46246</link>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Tue, 17 May 2022 02:50:22 +0000</pubDate>
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		<category><![CDATA[快鍋滷蹄膀]]></category>
		<category><![CDATA[滷豬腳]]></category>
		<category><![CDATA[滷豬腳壓力鍋]]></category>
		<category><![CDATA[滷豬腳要怎麼滷比較好吃]]></category>
		<category><![CDATA[滷蹄膀 壓力鍋]]></category>
		<category><![CDATA[燒豬腳]]></category>
		<category><![CDATA[燜燒豬腳]]></category>
		<category><![CDATA[紅燒元蹄壓力煲]]></category>
		<category><![CDATA[紅燒豬前腳]]></category>
		<category><![CDATA[紅燒豬腳]]></category>
		<category><![CDATA[紅燒豬腳怎麼做]]></category>
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		<category><![CDATA[蔡季芳滷豬腳]]></category>
		<category><![CDATA[豬前腳]]></category>
		<category><![CDATA[豬腳料理]]></category>
		<category><![CDATA[豬腳筋煮多久]]></category>
		<category><![CDATA[鍋寶快鍋滷豬腳時間]]></category>
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					<description><![CDATA[紅燒豬腳可依個人喜愛挑選前腳或後腳，前腳瘦肉多滷的時間較長，後腳只有豬皮、蹄筋、肥肉幾乎沒有瘦肉。原本我習慣購買豬前腳，但是家裡只有我喜愛瘦肉，這次刻意購買豬後腳。 關於我、食譜著作 FB、youtube、團購 商業合作請來信 amanda751024 @gm...]]></description>
		
		
		
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