【1分鐘烹飪教室】蒸魚至醒法
<p><strong>2.魚放在蔥段上，為癖去魚腥味，在魚肚內及魚身放薑片。</strong></p>
<p><strong>3.魚隔水蒸熟後，盛起魚汁。</strong></p>
<p><strong>4.燒熱油及爆香豆豉，加入豉油、薑蓉煮成芡汁。</strong></p>
<p><strong>5.芡汁淋於魚身，即可品嚐。</strong></p>
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