材料:
鱼尾肉, 鱼骨, 芹菜(4根), 红萝卜(2条), 大葱(1粒), 姜(10片), 鱼骨(1把), 水(2500豪升)
鱼尾肉, 鱼骨, 芹菜(4根), 红萝卜(2条), 大葱(1粒), 姜(10片), 鱼骨(1把), 水(2500豪升)
调味料:
酱青(1汤匙), 盐(1/2+茶匙), 白胡椒粉(适量)
Ingredients:
Snapper fish tail meat, fish bone, celery(4 stalks), carrot(2), large onion(1), ginger(10 slices), water(2500ml)
Snapper fish tail meat, fish bone, celery(4 stalks), carrot(2), large onion(1), ginger(10 slices), water(2500ml)
Seasoning:
Soy sauce(1 B spoon), salt(1/2+ s spoon), pepper(liking)
鱼骨可用烧水烫过去腥味
鱼肉切块
用酱青和胡椒粉腌制，收在雪柜15-20分钟
把鱼骨, 芹菜, 红萝卜, 大葱放入钢锅，加水大火煮滚转小火续煮15分钟
把鱼骨和菜渣捞出
倒入腌好的鱼肉, 姜和芫荽, 大火煮滚后便能享用
Soy sauce(1 B spoon), salt(1/2+ s spoon), pepper(liking)
No comments:
Post a Comment