[問題] 請問醃鹹豬肉之前
今天在市場買了一條豬五花
打算用1/3 晚上燙一燙 作成蒜泥白肉
2/3 用鹽和胡椒醃起來 明後天拿來炒蒜苗或蒸熟切片來吃
蒜泥白肉當然要燙過 這沒問題
那鹹豬肉在醃之前 要先燙過血水嗎?
爬過文 有的人有先燙過再醃 有的人好像直接拿生肉就醃了
但燙過之後 肉不就熟了 那醃的味道還進得去嗎? @@
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