醬豬肝，傳統手法是煮滾後，改用文火繼續煮20分鐘．再浸泡入味．溫控法也能模擬，您就能免顧火 輕鬆煮．85度c也是近乎傳統很方便的溫度點．
30分
4人
100+
主要食材
台糖豬肝
300
克
低鹽醬油
60
cc
糖
20
克
米酒
2
大匙
1
冷凍台糖豬肝， 前ㄧ夜先放冷藏解凍，先泡米酒＋鹽水中 30分鐘，夏天最好放冰箱，接下來就走活水，洗去血水腥味。
2
85℃ / 30 分鐘
把洗淨的豬肝，與材料，放入便當盒中，外鍋加500c的水，remy溫度棒放在外鍋中，設定85度30分鐘，完成後取出，或是 浸泡到隔天，吃來會更入味．
電鍋
烹煮
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100+