[問題] 煎醃醬油的肉類
大家好
鍋具：不沾鍋
醃肉(雞、豬)醃料內有醬油成份，如果肉比較後厚(雞腿排等)下鍋煎
裡面還沒熟，外面就因醬油燒乾而焦掉...試過用小火也是一樣
請問是鍋具問題，還是有方法呢?
大家煎醃過醬油的肉類都如何處理呢?
目前想到幾個：
油要多?
冷鍋煎
墊鋁箔紙(像早餐店煎燒肉)
加水(加水下去不要乾煎)
謝謝
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