水煮肉片怎麼做不掉槳？
水煮肉片（Poached spicy slices of pork），是一道地方新創名菜，起源於自貢，發揚於西南，屬於川菜中著名的家常菜 。因肉片未經劃油，以水煮熟故名水煮肉片 。
水煮肉片肉味香辣，軟嫩，易嚼。吃時肉嫩菜鮮 ，湯紅油亮，麻辣味濃，最宜下飯，為家常美食之一。特色是「麻、辣、鮮、香」。 其起源於上世紀30年代， 自貢名廚范吉安(1887 -1982年)，創新出風味突出的水煮肉片 。
烹飪簡單。水煮肉片值得一提的是，這種肉的製作法，現在肉片掛糊再烹制，可以保持肉質鮮嫩，易消化，整個過程中又沒有經過長時間高溫油炸，避免了致癌物質的產生，是一種比較科學的肉類烹製法做法：
我有做了一個視頻，有很詳細的步驟和過程。
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水煮肉片這樣做不掉槳
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