1038.农家乐 (第5/7页)

和切片后，用盐和料酒腌制一段时间，让鱼rou更加入味。然后，将葱姜蒜和适量的盐、糖、料酒放在鱼上面，用开水蒸制，保证鱼的rou质鲜嫩。

    观众：听起来很简单，但是是不是很容易做坏？

    李潇：是的，清蒸鲈鱼的关键在于掌握好火候和时间。如果时间过长，鱼rou会变得老硬；如果时间过短，鱼rou会生的不熟。所以，要根据鱼的大小和厚度来调整蒸制时间，确保鱼的rou质和口感都能达到最佳状态。

    观众：好的，谢谢李潇的介绍，听起来非常好吃。

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