煙燻雞翅相信許多人都很喜歡吃，其實在家 DIY 製作一點都不困難。以類似舒肥（Sous-vide）的方式來處理雞翅，讓煙燻製品吃起來還會帶 JUICY 喔~
I believe many people love eating smoked chicken wings. Actually, making them DIY-style at home is not difficult at all. By preparing the chicken wings with a sous-vide-like method, the smoked final product will still be incredibly juicy~
煙燻滷味相信是許多人日常休閒常吃的最愛，但這種煙燻製品吃起來價格可不便宜，往往隨便買都好幾百塊錢。因為我自己本身也很愛吃這一味兒，吃久了就萌發想自己動手做的念頭，沒想到第一次試做就成功，那就貼出來跟大家分享一下！
⚠️ 貼心提醒：如果住在大廈公寓，或是家中有裝設煙霧警報器者，記得煙燻步驟要拿到戶外或是陽台通風處處理，以免誤觸消防警報唷~
I believe smoked braised snacks are a daily favorite for many people, but buying them can be quite expensive—often costing hundreds of dollars for just a small amount. Since I love this flavor so much, I got the idea to make it myself. To my surprise, I succeeded on my first try! So I'm sharing it with everyone here.
⚠️ Friendly Reminder: If you live in an apartment building or have smoke detectors installed at home, remember to do the smoking step outdoors or in a well-ventilated balcony to avoid setting off the fire alarm!
自己動手做出來的燻鴨翅，除了好吃，也增添了不少成就感！燻雞翅小腿也是一樣，記得雞肉熟成比鴨肉快，不要煮過頭會過爛唷~
Making smoked duck wings yourself is not only delicious but also incredibly rewarding! The same goes for smoked chicken drumettes. Just remember that chicken cooks faster than duck, so don't overcook it, or it will become mushy~
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在台灣，肉羹是一樣非常具有代表性的平民美食。不過在中南部還好，來到北部要吃一小碗肉羹，可必須付出相當的代價。其實肉羹在家自己做並不會很難，煮好一鍋不管單吃、拌飯或是吃肉羹麵都相當方便。
In Taiwan, "Rou Geng" (Meat Thick Soup) is a highly representative and popular street food. Making it at home is actually not very difficult. Once you cook a large pot, it's incredibly convenient to eat it on its own, pour it over rice, or mix it with noodles.
製作肉羹最好的部位，就是選擇這種稍微帶筋的「胛心肉」，吃起來的口感會較脆口。將肉去皮之後，先用肉槌槌過，目的是破壞肌肉纖維組織，吃起來肉質會更軟。槌好的肉塊切絲備用，這就是我們肉羹粒的基本骨架。
The best cut of meat for making this is pork shoulder (胛心肉), which has a bit of sinew, giving it a crisp and chewy texture. After removing the skin, use a meat mallet to pound the meat. This breaks down the muscle fibers, making the meat much more tender. Finally, slice the pounded meat into thick strips—this will form the base of our meat chunks.
💡 冰箱小筆記：放涼之後可以現吃，也可以裝盒冷藏或冷凍保存。其實建議大家一次可以做稍微多一點，冷凍保存隨時想吃很方便。
吃的時候可以灑上一點烏醋、香油、還有香菜，再來點胡椒粉我個人覺得風味更佳。當然有人比較講究會在湯頭裡加入扁魚或者是油蔥酥，其實都是可行的作法，看大家個人口味如何？台灣小吃的作法很有彈性，自己吃得開心比較重要囉！
When serving, I personally highly recommend adding a splash of black vinegar, sesame oil, cilantro, and a dash of white pepper for the best flavor. Of course, some people like to add dried flatfish or fried shallots to the broth, which are also great options depending on your preference. Taiwanese street food is very flexible; the most important thing is that you enjoy what you eat!
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說到豬里肌肉，一般都會想到用煎的或炸的來料理。比起一般的煎或炸，其實冰箱我個人更喜歡，把整塊原肉放進去烤箱烤！
一來這樣烤好的豬肉非常耐放，不需要一次把它吃完。且因為里肌肉本身並沒有太多脂肪，所以即使放冷了，只要切薄片也相當好吃。當然最重要的是，這樣烤豬里肌肉非常簡單，基本上只要會開烤箱電源跟使用計時器就可以囉！
When it comes to pork loin, most people think of pan-frying or deep-frying. However, I personally prefer roasting the whole chunk in the oven!
First, roasted pork stores very well in the fridge, so you don't need to finish it all at once. Because pork loin is quite lean, it tastes absolutely delicious even when served cold and thinly sliced. Most importantly, roasting pork loin is incredibly easy—basically, if you know how to turn on an oven and set a timer, you can make this dish!
烤好的里肌肉差不多夠 2~4 人食用，沒有用完的青蔬也可以再切一切放進烤盤裡續烤，這一盤一個人可以吃兩餐以上。
除了切片配上一起燒烤的青蔬當成排餐吃之外，將肉塊切薄片，搭配番茄、小黃瓜、洋蔥等做成三明治也很好吃。在家泡麵也可以切兩片擺上去，就變成叉燒肉了。吃法變化其實很大，就看大家怎麼發揮創意囉！
The roasted pork loin is enough for 2 to 4 people. If you have leftover vegetables, you can chop them up and roast them again. This tray can easily cover more than two meals for one person.
Besides serving it sliced with the roasted vegetables like a steak meal, you can thinly slice the cold pork and make a fantastic sandwich with tomatoes, cucumbers, and onions. You can even top your instant ramen with a few slices to use it like Chashu pork. It's incredibly versatile—it just depends on your creativity!
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用鑄鐵鍋來製作燉菜，因為鍋具本身導熱快又保溫，很適合拿來燉煮像牛肉這種不易爛又很容易煮柴掉的肉品。
這咖 20 吋的 LC 白色櫻花鍋是我這次到釜山撿到的特價品，東西買回來就是要使用，也真正見識到威力。今天冰箱就利用這個鍋子，來做這道一般鍋燉煮比較常失敗的燉牛肉。
Cast iron pots are perfect for making stews because they conduct heat quickly and retain it extremely well. This makes them ideal for stewing meats like beef, which can easily become tough and dry in regular pots.
I bought this 20-inch white cherry blossom Le Creuset pot on sale during my trip to Busan. Things are meant to be used, and I finally witnessed its true power. Today, I'll use this pot to make a classic beef stew that often fails in standard pots.
成品因為調味關係可直接當湯品食用，如果要拿來配麵拌飯，可以自行利用醬油、鹽巴、雞粉等調味料調味至自己喜愛的口味。
煮好的牛肋條筋嫩肉Ｑ，用鑄鐵鍋來煮真的是省時省力又省瓦斯。雖然一個鍋子可能要價數千至上萬，但用過一次就真的回不去了呀~
The finished dish can be enjoyed directly as a soup due to its balanced seasoning. If you want to serve it over rice or noodles, you can adjust the flavor with a bit more soy sauce, salt, or chicken bouillon powder to your liking.
The stewed beef ribs are incredibly tender and chewy. Cooking with a cast iron pot truly saves time, effort, and gas. Even though a high-quality pot can be quite an investment, once you use it, you can never go back to regular pots!
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以上食記純屬個人口味觀點分享，請各位朋友自行參考！
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