谨防肉碎:切鱼块时应顺鱼刺下刀;烧前先将鱼裹上淀粉下锅炸一下,炸鱼油温要高,烧鱼时汤不宜多,以刚没过鱼为度,火不宜太大,汤烧开后改用小火煨,要少翻动鱼身。别早放姜:放姜为除腥,过早放姜,鱼体浸出液中的蛋白质会阻碍生姜的去腥作用,可先煮一会,待蛋白质凝 Beware of minced meat: cut fish when the knife should be along the fish; burn before the fish wrapped in starch under the pan fried, fried fish oil temperature is high, when the fish should not be more than to just had not fish for the degree, the fire should not Too big, turn the soup boiled simmer, turn less fish body. Do not put ginger early: put ginger in addition to fishy, ​​prematurely put ginger, fish leaching solution of protein will hinder the ginger to the fishy, ​​can be boiled for a while, to be protein coagulation