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家常菜:桂花鱼淮山煲的做法

美食首页 来源:广州日报 2018年12月26日 10:29 A-A+

原标题:

  鱼的烹法以原汁原味为佳,今天聊一下这道可菜可汤的鱼煲。

  材料:桂鱼一条(鱼片和鱼骨分开),淮山200克,唐芹15克,姜片10克,葱段10克,花生油、麻油、米酒、胡椒粉、生粉等各适量。

  做法:先起鱼片,将鱼骨和鱼头分离出来;鱼片用适量糖、盐、麻油腌制片刻备用;开锅下油,将鱼头、鱼骨、鱼片煎至两面金黄色,煎鱼时撒入盐和攒米酒。在砂锅内放入适量水,煮开后放淮山,以盐、糖、胡椒粉调味,之后放入鱼头、鱼骨,煮开后下唐芹,加入腌制好的鱼片,下葱花即可。

  推荐:美食家庄臣

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相关阅读 鱼片 | 家常菜
我要纠错编辑:王天放 责任编辑:
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