炝虎尾

炝虎尾淮扬菜的一种菜肴,将黄鳝在沸水中略汆(时间太久则容易碎断),捞出划成鳝丝,取尾背部,再用沸水浇烫二次(或稍煮一二分钟),然后沥干水分,置于器皿中,另外煸炒蒜泥,连同作料浇在放好的鳝尾上。此菜鱼肉口感滑嫩、清爽,适宜夏季食用。

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