剥皮鱼海鲜锅
材料
"鲜鱼 1份","洋菇 10朵","玉米 1支","大头菜 1/4粒","番茄 2粒","生姜 5片","蔬菜 1份","鲜虾 半斤","中卷 1只","蛤仔 半斤","豆腐 2块","黑木耳 适量","米血糕 1块","鲜香菇 适量","金针菇 2把","蒜苗 1支","沙茶酱 2大匙","酱油膏 3大匙","酱油 2大匙",
做法
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1:下火锅的鲜鱼一定要先经过煎、或炸的动作
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2:吃火锅首重汤底，而加了鱼类的锅，生姜是必备的！今天的汤底有：大头菜、洋葱、番茄、洋菇、玉米、生姜
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3:青菜经常更换，今天使用A菜
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4:其他海鲜有：鲜虾、蛤仔、中卷
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5:要吸取汤头的美味，缺豆腐是不行的，木耳也是很养生的火锅料
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6:米血糕客串一下 ^_^
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7:准备酱料：沙茶酱、酱油膏、酱油、蒜苗末、辣椒末
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8:完成
