[問題] 怎麼煎出脆脆的培根?
煎培根的時候如果火太大會黏鍋，
可是小火煎起來的培根也不會是脆脆的口感；
請問處理肉類時，
是不是不能用大火熱鍋熱油後，
在轉小火下去煎?
雖然當初我學中餐丙級的時候，
煎魚是用很熱的油鍋下去煎才不會黏鍋，
還是我的火不夠大的關係，
所以肉放下去會黏鍋?
想知道如何煎出香脆的培根，
更想了解這類肉料理要如何料理才不容易黏鍋，
請各位有經驗的朋友能解惑一下，謝謝!!
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