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这次的海鳗鱼是姑姐买回来的,野生活鱼,比较生猛,我们都不会处理,交给爷爷,爷爷用开水烫了才宰的,不过,有点烫过头了。
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1.宰好后,切断备用。撒盐、白胡椒粉和1匙生抽腌10分钟。
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2.加几片生姜片,当归,枸杞,人参须。
3.加入1碗老酒,老酒是爷爷奶奶自己酿的。
酒水比例一般是一比一,但是考虑到小朋友要喝一点,所以这次酒放少了,但其实小朋友一口都没喝,他们不喜欢当归的味道。
4.冷水上锅大火蒸60分钟,因为比较大份,蒸煮久了点。
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汤非常浓郁,鳗鱼唯一不好的地方就是刺太多太多太多了!
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鳗鱼鱼肚,白透厚,一看就是好东西。😃