用料

魚骨

700克

生姜

2片

小蔥

2根

適量

開水

1200克

乳白魚骨湯的做法

1. 魚骨砍成小塊，洗干凈，用廚房紙吸干表面的水

1. 小蔥切小段

1. 鍋燒熱加入油，鍋要熱才放魚骨

1. 中小火把魚骨兩面煎制金黃，每一面翻動(dòng)前要把火熄掉，然后再翻動(dòng)，不然會(huì)粘鍋

1. 把油倒出來，魚骨也有魚油，所以煎完以后還是有油出來的

1. 加入姜片和開水，加蓋中火煮10分鐘

1. 湯像牛奶那么白。
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1. 放入小蔥，鹽，有的人喜歡加點(diǎn)雞精。我沒加。

1. 一個(gè)字：鮮