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風味會流失，我都一直滾動
這樣根本不好吃
也可以直接用氣炸鍋😂
蒸好烤一下最方便
不用加油，它自己會出油
水煎，不是水煮不是水蒸，水量只有一潑，作用是降溫防止乾燒破碎，二是可以煎出叉燒蜜汁，在肉色表面反白，香腸刺破多孔，這樣做，香腸在蜜汁出來後，不斷重複潑熱水，翻轉，煎出油亮蜜汁香腸。
影片的示範，色香味的色不均，看過小販烤香腸，便當店的香腸，就知道品相還有改善空間。
不會下廚才會用這種繁複又增加油量的煮法吧😂
水油煎法😊
最後的剖面還是有點生，脂肪沒有完全熟透 😅
建議蒸過再煎酥外圍就好，不怎麼需要顧
先蒸後煎~
我都用氣炸鍋
放烤箱或气炸不就好了。还不需要加油
在我家
先把香腸放在電鍋炊
等到電鍋跳起來的時候再拿來煎
這樣才不會怕煎過頭又燒焦
水煎到乾它自然就會出油了
以前吃的香腸，用鍋子煎完會有殘留不少的湯汁在鍋子上，小時候都會把那湯汁拌飯，超好吃。
但現在的香腸都沒湯汁也沒以前那種香味，有人知道差在哪嗎？真的好懷念那味道
我都會先水滾個五分鐘
蒸熟再煎就好了😂
用蒸的😂
喜歡楊桃 教學簡單快速又實用👍💯
先蒸過就好了 反正也要煮飯 一起蒸
請問～糯米腸也是相同的方法嗎？
不包皮
油稍微多一點，冷鍋冷油小小火慢慢煎，只是很麻煩要一直翻
這種煎法嚐試過比較快，可是香氣少了。
烤箱烤最好吃 鋁箔包著半開 途中在翻面 跟碳烤一樣好吃