留。跡｜EP72－春分：寒鯛ミヤコベラ 蘋果鹽麴蒸寒鯛

企劃：郭宗坤、侯康柏
拍攝：侯康柏、曾子豪
後期：黃　竟
感謝：味留一升庵
成為【料理中的料理人】頻道會員並獲得獎勵：
/ @chefkzk
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License owner - Gene / License Number - a**dtO
#chef_kzk #cuisine #味留 #郭宗坤
【味留一升庵】
訂位專線：02-8646-2928
新北市汐止區新台五路一段143巷2弄2號

[@johnscoggins5696]

The *Azurio tuskfish* ( _Choerodon azurio_ ), also known as the scarbreast tuskfin, is a species of wrasse native to the western Pacific. It occurs off the coasts of eastern Asia and can be found in areas with rocky substrates at depths ranging from 8 to 50 meters (26 to 164 feet). This species can reach a length of 40 centimeters (16 inches) and is sometimes kept in aquariums. However, it faces threats from overfishing and habitat loss, as it is a popular target for spearfishers and is considered an excellent food fish.

[@user-wz1fv7iy8j]

支持郭師父

[@kkk1468]

江戶幸，磨泥板.....劍齒是一根根手敲出來的。原來真的可以用20年啊～

[@Chefkzk]

內行的

[@rtyfgh329]

想看白鰻

[@huayungh6623]

請問是每種魚的魚鱗都可以這樣去除嗎？還是針對這種魚呢？？

[@Chefkzk]

針對大鱗類

[@huayungh6623]

@@Chefkzk 感謝解疑～

[@loti601]

請問郭師傅…噴在魚肉上的「鹽麴水」是如何調配的？？

[@Chefkzk]

蝦皮先訂熟成鹽來調

[@mj520520mygod]

好久沒更新 0.0

[@aldenkong5332]

盐麴是酒吗，这样不是与茶叶相克

[@Chefkzk]

不是酒喔