中国菜烹饪技法之烂熟法The Thorough-Cooking Method of Chinese Culinary Techniques

烂熟法，为中国菜烹饪技法之一，主要是烹饪肉类，把肉放入有调料的汤水中，烹饪出来的肉入口即烂，但不碎，入口后香味浓香，而不厚腻。

The thorough-cooking method is one of the culinary techniques for Chinese cuisine, primarily used for cooking meat. The meat is placed in a seasoned broth. The resulting cooked meat melts in the mouth immediately but does not fall apart; upon entering the mouth, it has a rich and intense aroma without being excessively greasy.