中國菜的一種烹調方式。烹即煮[1][2]

烹的原料先用急火熱油炸過,加調味汁翻炒,使得滋味滲入原料或粘附在表面而成。其中炸前原料掛澱粉糊的為干烹,否則為清烹。

例子:干烹里脊,清烹蝦段。

註釋

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