鱼汤底 Fish Stock

鱼汤底 Fish Stock

材料鱼骨、洋葱、胡萝卜（均粗切）各100克，西芹（粗切）80克，干白酒200毫升，白胡椒粒10粒，月桂叶2片，柠檬1/2个，清水3升。

制作方法

1 鱼骨连同其他材料一同放入煲内煮滚。

2 转小火熬煮20分钟，撇去汤面泡沫。

3 用筛滤去汤渣，把勺子放在汤渣上，压出多余汁，待凉即成。

Ingredients

Fish bone, roughly chopped 100g

Onion, roughly chopped 100g

Carrot, roughly chopped 100g

Celery, roughly chopped 80g

White wine 200ml

White peppercorn 10pcs

Bay leaf 2pc

Lemon 1/2pc

Water 3L

Procedures

1 Place the fish bone with all ingredients in pan and bring to the boil.

2 Simer for 20 minutes and skim the foam on the surface.

3 Strain the stock, press the solid with ladle to extract extra liquid and let cool.