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生燜龍躉拔水翅

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取百斤龍躉魚尾帶10公分左右的肉，加入冬筍、腐竹、冬瓜等素材文火紅燒30分鐘，整條上碟擺盤，取“滄海揚航、一帆風順”之美意。吃時皮骨分離，皮爽軟滑，膠質黏唇，魚味香濃。魚骨洗凈后拼接起來，可作裝飾品。

來源：名希特產網 時間：2024-11-30 關注：
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