[問題] 肉煮之前需要清洗或泡水嗎？
請問大家在烹調肉品的時候有清洗這個前置作業嗎？
我目前的習慣是沒有，因為骨頭和帶骨頭的雞會用熱水川燙，燙完之後我會沖乾淨再燉煮。但我某次去豬肉攤買燉湯的排骨，老闆教我先泡水半小時再川燙燉煮～
然後剛剛看了某個做日式牛肉飯的影片，作者有先清洗過肉片再下鍋，我自己是沒有清洗肉片就直接下鍋了...
請問，該怎麼判斷肉品要如何處理呢？
望請各位解惑，謝謝！
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