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FISH / 薑蔥煮嫩魚片

FISH / 薑蔥煮嫩魚片

母親做菜簡單俐落,卻從不偷工減料,例如蒸魚,她對火喉控制嚴格,魚蒸好後,必定把薑蔥和魚水去掉,重新鋪上新鮮薑蔥絲,然後燒一把熟油淋面,再沿邊淋上豉油,她常強調豉油絕對不可淋在魚肉上,要與熟油拌在一起,才不會死咸帶油香。

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