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乾煎虱目魚肚

NT$179
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烹飪小教室:
1.虱目魚肚沖水洗淨,並以紙巾吸乾水分。 

2.接著在虱目魚肚兩面撒上鹽和胡椒粉,用手均勻抹開,靜置5分鐘。 
3.鍋中倒入食用油,輕輕搖晃鍋子讓熱油均勻分布於鍋面,並將剩餘熱油倒出。
4.轉小火,取虱目魚肚以魚皮面朝下先入鍋煎約3分鐘。 
5.觀察面朝上的側邊魚肉漸漸轉白,即可翻面續煎3~5分鐘,待魚肉全熟後即可起鍋。
 
※餐點需加熱烹調後才能食用,切勿生食。
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