Fen Zuozhantang
Abstract
原料:鲫鱼650克、枸杞叶180克、花蛤200克、枸杞20粒、姜5片、盐1茶匙、料酒1汤匙、清水适量做法:1鲫鱼、花蛤洗净备用;枸杞叶洗净,控干水分备用;姜切片、枸杞泡发好备用。2锅中下水烧开,放入花蛤焯熟(花蛤开口即可),然后用清水冲干
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原料:鲫鱼650克、枸杞叶180克、花蛤200克、枸杞20粒、姜5片、盐1茶匙、料酒1汤匙、清水适量做法:1鲫鱼、花蛤洗净备用;枸杞叶洗净,控干水分备用;姜切片、枸杞泡发好备用。2锅中下水烧开,放入花蛤焯熟(花蛤开口即可),然后用清水冲干
Key concepts: Crucian carp, Fishery, Biology, Fish <Actinopterygii>