鱼汤要烧得白,条件很简单,一要鱼新鲜,二要煎鱼到位,三要沸水下锅。这里着重要说两点:首先,煎鱼时一定要采用熟猪油,它可以起到增香、增加汤色白度的作用;其次,一定要沸水下锅,下锅后盖紧盖子,大火熬煮。
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