中国菜烹饪技法之油淋Cooking Techniques in Chinese Cuisine: Drenching with Hot Oil

油淋，为中国菜烹饪技法之一，是把食材，如鸡、鸭、鱼等洗净、晾乾，用铁钩或铁漏兜住，油锅内倒入食用油，高温加热，然后用锅勺舀滚油反复淋烫食材，这样制作而成的食材，能保持食材本身的鲜嫩，外皮又可酥香。还可以将食材先腌制，或经蒸、卤制作后晾乾，再油淋制作，这样制作的食材外皮酥嫩，又不失原味，油少，又不失油香，美味可口。中国有许多著名的菜肴就是油淋技法烹饪技法制作而成，如油淋乳鸽、油淋鸡等。

Drenching with hot oil is one of the cooking techniques in Chinese cuisine. It involves washing and air-drying ingredients, such as chicken, duck, or fish, and holding them with an iron hook or an iron strainer. Cooking oil is poured into a wok and heated to a high temperature. Then, a ladle is used to scoop the boiling oil and repeatedly pour it over the ingredients to scald them. Ingredients prepared in this way can maintain their inherent tenderness while developing a crispy and fragrant crust. The ingredients can also be marinated first, or steamed or braised, and then air-dried before being drenched with hot oil. Ingredients prepared in this manner have a crispy and tender crust while retaining their original flavor. They contain less oil but do not lose the fragrance of the oil, making them delicious and appetizing. Many famous dishes in China are prepared using the technique of drenching with hot oil, such as hot-oil-drenched squab and hot-oil-drenched chicken.