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鱼汤要烧得白，条件很简单，一要鱼新鲜，二要煎鱼到位，三要沸水下锅。这里着重要说两点：首先，煎鱼时一定要采用熟猪油，它可以起到增香、增加汤色白度的作用；其次，一定要沸水下锅，下锅后盖紧盖子，大火熬煮。
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