【采秀私房菜】虱目魚兩吃
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<div class="y">2013-7-23 11:22 上傳</div>
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鮮美的虱目魚湯可改善體質增強免疫力(圖：林秀霞/大紀元)<br />
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第一種吃法「虱目魚肚枸杞湯」：<br />
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<strong><font color="#0000ff">材料：</font></strong><br />
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虱目魚肚1個、薑絲、枸杞、鹽巴及雞粉均適量、米酒少許。<br />
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<strong><font color="#0000ff">作法</font></strong>：<br />
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1、虱目魚肚洗淨後橫剖成兩大片，取一片切塊後放入鍋中備用。<br />
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2、1500CC的水煮滾，先將一半的水淋在魚塊上，燜（約30秒）半熟後水倒掉。<br />
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3、將薑絲、枸杞及燜半熟的魚肚一起放入另半鍋水中，用大火將水再煮滾即熄火可免肉質老硬，加些雞粉、鹽巴及米酒即成。<br />
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第二種吃法「乾煎虱目魚肚」：<br />
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乾煎的虱目魚香酥而不油膩(圖：林秀霞/大紀元)<br />
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<strong><font color="#8b0000">作法：</font></strong><br />
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1、將另一片虱目魚肚抹上少許鹽巴及米酒後醃30分鐘備用。<br />
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2、不須加油（因虱目魚肚含豐富的油脂），將平底鍋加熱，魚肚皮朝上放入鍋，蓋上鍋蓋以免被油爆傷，用中小火慢慢煎到金黃色後翻面，繼續煎到熟後盛盤，可擠些檸檬汁在魚肚上，味道更棒。<br />