[問題] 煎照燒雞腿的火侯
最近按照板上建議的食譜,以1:1:1的比例混合了米酒、味醂跟醬油來醃雞腿,
可是拿平底鍋,開中火,沒放油,雞皮朝下去煎,雞皮常常很容易就焦掉,
不知道火侯該控制再什麼程度?或是有什麼其他應該注意的事情才比較不會焦?
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