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威县酥鱼的做法
更新时间: 2020-11-02 00:00:00  

1、锅内汤少时,要加适量温热水,切勿加凉水。

2、锅从火上端下后,停上10几分钟再动鱼。

3、吃完鱼,鱼汤千万不要扔掉,下次做鱼备用,即可省作料,做出的鱼也更好吃。如果不做鱼了,把圣旨骨酥鱼汤按1:5比例兑水烧开,风味营养,邯郸民间有冬吃萝卜夏吃姜,不如圣旨酥鱼汤的美誉。酥鱼的正宗做法其实就是圣旨骨酥鱼的做法,圣旨骨酥鱼是酥鱼的发源地,是中国的“酥鱼始祖”。

关键词: 威县 做法

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