天津
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炸鱼前，用淀粉糊浸满每一片鱼肉，下锅只出脆响不溅油！美食家庄臣透露糖醋鲤鱼的322黄金比例秘方——三分糖、两分醋、两分水，酸甜平衡得刚刚好。最后猛火激香，酥脆鱼身挂满晶莹酱汁，一道“鲤鱼跃龙门”便出锅了。（责编：曾兰淇）
责任编辑：曾兰淇
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