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把猪手切开，洗净。用0.9%的冷盐水泡1hr，洗净。然后在飞水，保证没有腥味。有腥味的原因是这里杀猪不放血。
littleboat
(小舟)
(#153802@0)
Last Updated: 2001-8-2
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我做出来的猪手怎么有一股猪腥味，是那个环节没有注意好，多谢指教！
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