[問題] 五花肉如何使其吃起來軟嫩
請問一條五花肉如何煮的軟嫩呢
我上次在國外吃韓國餐廳
有一道菜叫做菜包肉
裡面的三層肉肉極其軟嫩 驚為天人
回家之後我去傳統市場買了一條500g豬五花
用蒜 米酒 白蔥 洋蔥 生薑 用滾水煮20分
再用中火蓋鍋蓋煮40分
最後關伙用鍋蓋悶20分
最後把燙肉拿起來馬上冰鎮 以防水蒸氣讓肉變柴
後來吃起來肥肉那一段還滿軟嫩的
但是越下層越硬...
請教高手如何讓豬五花變的極其軟嫩 謝謝
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