[問題] 雞腿川燙除腥味與入味的問題
一直以為蒸雞腿是件簡單的事
稍稍洗過後加醬油，糖，米酒去醃一天
連續弄了N次，老公都說還是有腥味不好吃（好挫折阿～～）
印象有看過網路，川燙後的肉比較難醃的入味，所以就沒川燙
但剛剛爬文又看到版友分享說若要去腥味，肉就要先川燙
已經換過肉攤還是一樣，想問問看到底問題出在哪？還有什麼方法改進？
醃料不夠多？加薑一起去醃？
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