您是否通常害怕料理雞肝，因為容易就煮得太硬或是腥味太重又不好入味，今天就來教媽媽該怎麼辦? 如何去腥呢？ 泡鹽水去除血水．不柴呢？控制好溫度火候就可以，那舒肥溫度是多少
30分
4人
100+
主要食材
雞肝
200
克
麻油
適量
薑絲
適量
雞高湯
500
cc
香料水
水
1000
cc
花椒
適量
薑
克03
米酒
30
cc
1
浸泡鹽水 去血水/ 60 分鐘
3%鹽水浸泡，去除雞肝的血水，每隔20分鐘換次水，換到水清。
2
72 ℃ / 30 分鐘
電火鍋煮香料水，72度時下鍋，燜煮30分鐘，完成後取出 靜置。
電火鍋
烹煮
3
麻油高湯
麻油小火煎薑絲，放下雞高湯 煮滾後，下點米酒，即可．取雞肝放在湯碗中，把熱滾滾的麻油湯頭，沖入 即可食用。
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100+