愛吃草魚尾的收藏了，學會客家這壹特色做法，上桌連湯汁都不剩【我是馬小壞】
姜蒜蒸魚尾
配料：魚尾壹條（約600克），生抽20克，鹽3克，
澱粉5克，白糖3克，油15克，蒜姜末、蔥花適量
註意事項：
魚尾先腌制入味，吃起來更香滑。
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