要将鲜鱼烧得色香味俱全且别具特色,固然需要手艺高明的厨师,但不能缺少最基本的佐料,包括盐、姜、酒、酱、糖、葱与味精等。即使少了一二角钱的姜与葱,鱼烧出来的味道肯定会差些。有了最基本的佐料,还只能烧大众化的菜,如果想要将鱼烧得别具风味,非得有独特的佐料不可。在四川吃一种“黄辣丁”的小鱼,离开了火锅就没有味道,吃另一种豆花鱼,其中佐料很直观,由一层红油泡着,再借助麻辣味,小鱼从而美味无比。广东人吃鱼,喜欢清蒸,鲈鱼是蒸,鳜鱼是蒸,老虎斑石斑鱼更加要蒸。美食家沈宏非说,对于一条名贵的鱼的最高待遇,其过于一蒸。蒸不仅可以最大限度保持鱼 To burn fresh fish is delicious and distinctive in color, although skillful chefs are required, but the most basic ingredients, including salt, ginger, wine, sauce, sugar, onion and MSG, can not be lacking. Even with less than a dime of ginger and green onions, the smell of fish will certainly burn out worse. With the most basic ingredients, but also only popular dishes, if you want to burn the fish unique flavor, must have a unique condiment. Eat a “yellow spicy Ding” fish in Sichuan, left the pot there is no taste, eat another bean curd, which seasoning is very intuitive, soaked by a layer of red oil, and then with spicy flavor, small The fish is delicious. Cantonese eat fish, like steamed, perch is steamed, mackerel is steamed, grouper grouper more to steamed. Shen Hongfei, a gourmet, said that for the highest treatment of a rare fish, it is too steamed. Steaming not only maximizes fish retention