年年有鱼: 清蒸白鲳

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1. 白鲳和4小番茄(切半): 蒸12-15 分钟, 然后倒掉盤中魚腥水份。
2. 酱汁製作:
材料[: 蘑菇, 白菜, 豆腐, 鸡汤,姜, 盐, 指天椒, (水梅)] 放入汤锅中, 慢火煮20分钟, 备用。
3. 将(2)醤汁淋在鱼上 , 芫茜点缀上桌。

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