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桂鱼去骨制作技巧

更新时间: 2021-05-02 14:23:30     

1、桂鱼洗干净后,去头尾,鱼身去骨,开片后上浆;

2、将黑木耳、目鱼结、笋片、菜心等在开水锅里烫熟,捞出放深盘里;

3、锅里放300克油,烧至五成热,加入桂鱼片,划散;

4、鱼片八成熟时即可盛起,备用;

5、高汤待沸腾后加入鱼片,加盐、味精和糖,出锅盛在深盘里即可。

关键词: 制作 技巧

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