鱼羊合烹,通过有效发挥呈味物质之间去腥、增鲜、调香三重调味功能的协同效应,因而充分赋予菜肴鲜香醇厚的可品美味。烹饪祖师爷彭祖养生菜肴“羊方藏鱼”即是代表。笔者受此启发创制了数款鱼羊煲肴,自去冬今春推上宴席颇得食客青睐。现将其制法介绍如下,供参考。 Fish and mutton together, through the effective play of flavor material between the fishy, ​​fresh, fragrant triple flavoring synergies, which gives the full mellow delicious delicacy. Peng Zu cooking cooking ancestral cuisine “Yang Fang possession of fish” is representative. Inspired by this author created several fish and mutton dishes, since the spring and winter pushed the banquet quite diners favor. The system is introduced below, for reference.