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Servings: 5
Author : 色彩大師 @MasterColor Taipei, 臺灣
Ingredients
Remove All · Remove Spices · Remove Staples
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Instructions
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Step 1
去除魚骨上的血膜是高湯不會有腥味的關鍵。 將清洗乾淨的魚骨剁成塊，干煎後，放入濾袋備用。
Step 2
把薑切成片，洋蔥紅蘿蔔切及芹菜，白胡椒粒放入濾袋。
Step 3
準備好的食材一起放入冷水鍋中加入米酒，大火水滾後關小火煮1.5時
Step 4
高湯放涼後就可以裝袋放置冷凍，拿來煮粥、煮麵、煮飯或直接當湯喝都很不錯哦
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