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title_diff: "[{\"diffs\":[[1,\"青花椒鱼\"]],\"start1\":0,\"start2\":0,\"length1\":0,\"length2\":4}]"
body_diff: "[{\"diffs\":[[1,\" 青花椒鱼 \\\n\\\n青花椒鱼\\\n\\\n2024年6月16日\\\n\\\n13:58\\\n\\\n主料：黑鱼/巴沙鱼\\\n\\\n辅料：青二荆条，小米椒，泡椒，干花椒，鲜青花椒，泡姜，泡萝卜，小葱花，姜蒜米，香菜\\\n\\\n调料：植物油，（猪油），盐，胡椒粉，料酒，酱油，陈醋，白糖，红薯淀粉，鸡蛋\\\n\\\n \\\n\\\n腌制鱼片：\\\n\\\n鱼片、盐、料酒拌匀，温水冲洗干净，挤干血水，\\\n\\\n鱼片、盐、胡椒粉、料酒、拍烂的葱姜拌匀，分次加水，沿一个方向快速搅拌，\\\n\\\n加一个蛋清拌匀，加入红薯淀粉拌匀，加入适量植物油拌匀\\\n\\\n \\\n\\\n（额外猪油增香）油温六成下入鱼骨煎香，捞出鱼骨，下入泡椒、泡姜、泡萝卜，炒出香味，\\\n\\\n加入青花椒炒香，下入姜蒜米、三分之二的辣椒碎炒香，倒入鱼骨，汤或者开水，\\\n\\\n加入料酒，酱油，盐，胡椒粉，陈醋，白糖，中小火开盖煮4分钟，捞出鱼骨和料渣放入盆中，\\\n\\\n \\\n\\\nhttps://www.bilibili.com/video/BV18d4y1H743\\\n\\\n27:55\\\n\\\n汤汁烧开，离火，下入鱼片，待鱼片发卷，开小火，轻轻推散，鱼片八成熟后捞出放在鱼骨之上，\\\n\\\n \\\n\\\n汤汁烧开后浇在鱼片上，撒上剩余的辣椒碎和小葱花，\\\n\\\n起锅烧油六成热，鲜青花椒炒香捞出放在鱼片上，油温升到七成浇上去，撒上香菜点缀\"]],\"start1\":0,\"start2\":0,\"length1\":0,\"length2\":540}]"
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updated_time: 2026-01-26T18:37:51.359Z
created_time: 2026-01-26T18:37:51.359Z
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