原料: 鲜活鳜鱼750克，韭黄段70克。 葱25克、姜片20克、酱油25克、绍酒25克、米醋25克、白糖50克、湿淀粉15克。 做法: 将鳜鱼治净，在鱼身两面剞上牡丹花刀，用线扎紧鱼嘴，用刀将鱼头、鱼身拍松。炒锅上火、舀入花生油烧至五成热（约125℃）时，将鱼在水淀粉中均匀地
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Channel:
上海菜谱
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Channel Details:
- Title: 上海菜谱
- Channel Number: 30265299
- Language: Chinese
- Registered On: August 17, 2014, 4:37 pm
- Number of Articles: 50
- Latest Snapshot: September 20, 2014, 1:16 pm
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- Description: 美食菜谱 / 美食菜谱 / 上海菜谱
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