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清蒸桂鱼怎么做好吃
更新时间： 2021-04-06 05:32:27  

1、主料：鳜鱼750克。辅料：火腿15克，冬笋30克，香菇（鲜）5克，猪油（板油）10克。调料：姜10克，小葱15克，盐4克，味精3克，黄酒20克，醋10克。

2、将桂鱼杀好，去浮皮，去内脏，洗清，放入开水锅内川一下，取出，刮干净，鱼身两面开花刀，放在盘中。

3、将冬菇片，冬笋片、开洋、葱、姜、猪油（45克）倒在鱼上面，再加盐、糖、酒、酱油、清汤，上笼蒸熟，取去葱、姜即好。

关键词： 怎么 好吃

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