《四川烹饪》去年第10期曾刊发过一篇《怎样做好锅包肉》的文章，作者对锅包肉的制作过程及关键都作了比较详尽的介绍。这里笔者根据自己的经验，特补充以下两点，以供读者参考。1．锅包肉在抓糊时应稍干一些，另需加入少许精炼油抓匀，然后投入热油钢中炸制。这样做出来的锅包 Last year, Sichuan Cuisine published an article titled “How to Make Pot and Meat”. The author made a detailed introduction on the process and key points of making pot and meat. Here based on my own experience, I added the following two special points for the reader’s reference. 1. Pan wrapped in the paste when the meat should be slightly dry, the other need to add a little refined oil grasping, and then fried into hot oil steel. This made the pot package