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老老张:祝贺祝贺![表情]见过特的厨师做松鼠桂鱼,先把活鱼买来养几天,让生命活力更旺盛一些,先把汁子调成半成品,炒锅把油预热上,然后迅速杀鱼去鳞切出造型,用湿毛巾捂住鱼头抓住过油,浇汁上盘,一气呵成,端上桌,鱼嘴还在一张一合。问详情,鱼已死,但神经还没死 .. (2024-08-25 20:54)
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