花旗參燉鱸魚

Posted on by

花旗參燉鱸魚

台灣台北國賓飯店花旗参食譜系列

 

新鮮鱸魚、薑絲、薑、花旗參

花旗參先熱水浸泡備用；魚去骨加薑用以熬湯，約30分鐘後以紗網過濾，去骨，將花旗參加入魚湯，把魚肉切成片，加入魚湯，放薑絲煮5分鐘，再加入蔥花即可。

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s