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        柚皮啫魚腸

        選“厚身”的柚皮,先略燒外皮,劈去皮青,再用水浸泡至透,揸干水,如是重復多次,以去掉柚皮的澀味。再將柚皮飛水、切片,與通干凈的魚腸、鮑汁同入鐵板上者熟。師傅說,要挑鯇魚的魚腸,貪其多油,還要用陳皮和姜絲煎香才夠香口。

          
          
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            91欧美激情一区二区三区成人