[問題] 東坡肉 肉吃不進醬油?
按 照版上的方法燉了4小時,外觀是不錯看,但肉本身並沒有像外面賣的有醬油色,而且
味道鹹度也不夠(但最外層鹹度是很夠),若沒沾醬汁就不好吃,這是必然的結果嗎?為什麼
餐廳的東坡肉肉都有一定的鹹度與顏色?
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