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干羊肚菌食用方法
更新时间： 2021-05-12 05:05:37  

1、原料：羊肚菌干品20克、鲤鱼一尾(约1.2斤)、姜片、葱段、蒜片、精盐、味精、胡椒粉、大豆油、料酒适量。

2、羊肚菌干品用温水浸泡约30分钟，洗净。

3、鲜鱼宰杀洗净后切成片状。

4、油锅烧至五成热，放入姜片、蒜片煸出味，加入适量水、料酒、精盐烧至沸腾，加入羊肚菌约5分钟后放入鱼片，煮沸后加入葱、胡椒粉、味精即可起锅。

关键词： 食用 方法

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