用水煮再炸的,排骨就不够JUICY了。先去血水,然后油高温把排骨四面稍稍煎炸一下,炒糖色加上汤煮至收汁,排骨就JUICY一些。醋打薄欠,下锅尾油,上碟。: ]8 Z% d2 F* C. A6 X2 z
JJ的方法适合做大块的酱烤骨。+ u# K7 K4 i) `0 f0 c* t1 s5 a+ h. V
BTW,JJ怎把排骨切成小块的?0 y7 S- p3 t* E; `1 o
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[ Last edited by 梨涡浅笑 on 2005-7-8 at 12:43 PM]