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github-actions[bot] committed 2022-04-18 08:20:15 +00:00
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dishes/meat_dish/徽派红烧肉/徽派红烧肉.md
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@@ -51,6 +51,6 @@
* 葱是整根，不需要切碎
* 步骤二加盐的目的是锁住五花肉的油脂
* 制作过程，用部分五花肉做了水煮处理，跟未处理的一起做后续制作，发现未水煮的肉质更Q弹
* 制作过程，用部分五花肉做了水煮处理，跟未处理的一起做后续制作，发现未水煮的肉质更 Q 弹
如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。