之一,炖老鸡、鸭、鹅时,将猪胰一块切碎同煮,则肉易烂,且汤汁美。 之二,鸡肉脱骨。清蒸、炖烧整鸡之前,用刀将鸡胸脯拍塌,把腿节拍断,烧好后鸡肉即脱骨。 之三,煎鱼时,先将锅烧热,再放油,油热后再煎,这样做鱼不脱皮,不粘锅底。 之四,炖鱼加冷水这样做无腥味。 之五,炖羊肉时,如加一个带壳核桃,肉易烂,且能去膻。 One, stewed chicken, duck, goose, the pig will be a piece of chopped pork and cook, the meat is easy to rot, and the soup is beautiful. Second, chicken off bone. Steamed, stewed whole chicken before, with a knife to shoot the breasts collapsed, the beat off the legs, after the chicken is burned bone deboning. Third, the fried fish, the first pan to heat, then put the oil, oil and then fried, so the fish is not peeling, non-stick bottom. Fourth, do not smell fishy and cold water. Fifth, lamb stew, such as adding a shelled walnut, meat is easy to rot, and can goo.