聚大金鳳 呈獻：煮題COOK 5 ｜ EP1 PT2 ｜Ricky 張錦祥教你 韭菜墨膠釀無骨鱔｜Ricky 張錦祥｜Jacky 余健志 ｜ 煮題Cook ｜ HOY TV ｜ HOY 77

[@changary1981]

呢對至尊組合,一定支持

[@mimic3990]

很開心又見到兩位識煮, 識食, 有創意的大師攜手合作 兩位的互動很有火花 把廚房變成了魔法廚房和藝術創作室了🥰

[@losweecome5032]

Enjoy watching both your cooking sessions with your culinary skills. 👍

[@vcme2353]

支持兩位食物藝術家。

[@momow.2233]

好囉! 终於入噃去煮嘢😅

[@losweecome5032]

Like both your sense of humour😅

[@eppyhum3262]

Hi Ricky! Love to eat eel but I hate to clean the slippery skin, it is nasty. I was told to place the eel into a hot pan for minutes then use a knife to scrap the slippery skin off. Is it the right way to do it or do you have a better way to get rid of the slippery surface? Thanks!

[@laifonglam4109]

請問可不可以用豬網油？效果是否一樣，因為豬網油太煩😅而且鱔比較肥美

[@eppyhum3262]

Hi again! I am living in NY, I don’t think I can find any 墨魚膠 cuttle fish paste in my area. Can you tell me how to home made cuttle fish paste? Thanks!

[@eppyhum3262]

Error: I should say I can’t find any cuttle fish paste in my area.