變更

[[File:馏鱼片1.jpg|thumb|right|馏鱼片1 [http://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E7%86%98%E9%B1%BC%E7%89%87&step_word=&hs=0&pn=45&spn=0&di=91080&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=468426531%2C4110152583&os=1935499383%2C647373290&simid=4196362404%2C744459451&adpicid=0&lpn=0&ln=1937&fr=&fmq=1594369471184_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined&copyright=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fpic54.nipic.com%2Ffile%2F20141127%2F9422660_110859627000_2.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fooo_z%26e3Bgtrtv_z%26e3Bv54AzdH3Fzi7wgptAzdH3F8ca8a9b_mc9_z%26e3Bip4s&gsm=2f&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接] [http://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E7%86%98%E9%B1%BC%E7%89%87&step_word=&hs=0&pn=45&spn=0&di=91080&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=468426531%2C4110152583&os=1935499383%2C647373290&simid=4196362404%2C744459451&adpicid=0&lpn=0&ln=1937&fr=&fmq=1594369471184_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined&copyright=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fpic54.nipic.com%2Ffile%2F20141127%2F9422660_110859627000_2.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fooo_z%26e3Bgtrtv_z%26e3Bv54AzdH3Fzi7wgptAzdH3F8ca8a9b_mc9_z%26e3Bip4s&gsm=2f&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自于百度图片] ]]

熘鱼片（糖醋口味）

主料 鱼片

做法

1、将鱼肉片成长3厘米、宽2厘米、厚0.3厘米的片，放入盆内，加入鸡蛋清、湿淀粉上浆

2、将冬笋切成小片，取大碗一个，放入高汤、料酒、精盐、味精、醋、水淀粉、香油，对成白色汁

3、将锅内油倒出，少留底油(约120克），热后，用葱姜末炝锅，再放入冬笋片煸透，然后放入芡汁，待浓稠后，投入滑过油的鱼片，翻搅均匀即成

小技巧

切鱼片的刀要快，否则容易把鱼片弄碎。鱼片滑油时，油温不宜过高(比滑肉片的油温还要稍低些)。

做法

1、将草鱼收拾干净，切片，沾裹干淀粉用温油滑熟;木耳泡发，洗净;广东菜心择洗干净;葱、姜切末。

2、锅中倒入色拉油烧热，放入葱、姜末爆香，再加入鱼片、木耳、菜心炒匀，加盐、料酒调味、倒水淀粉勾薄芡即可。

<ref>[https://baike.baidu.com/item/%E7%86%98%E9%B1%BC%E7%89%87/7955235?fr=aladdin 熘鱼片做法] </ref>