特大留給老母..........中小留予家小..........

雙人利刃助開鍘..........煙仔虎就地正法..........

煙仔三吃..........骨肉率先來分離..........

招式用老..........一匹殺完再一匹..........

殺魚無數..........練就投胎刀法..........

幾片煙仔肉..........經濟型小鮪魚..........

雖是骨肉分離的佈局..........卻是美味料理的開端..........

汆燙魚骨..........點水即起去腥羶..........

魚頭魚髓..........味噌備用的良材..........

薄鹽先醃..........蛋汁加身助沾黏..........

醬油點香乾粉鎖味..........耐溫油品要齊全..........

一只塑膠袋..........魚肉貼身無塵飛..........

一盤粉末待登場..........一盤空候金身來作客..........

大火油熱下好離手..........一把鐵勺知牠熟與好..........

肉質軟硬計較..........全憑火候操弄..........

高溫封鎖黃金物..........半點肉香不任流..........

雖屬同娘胎..........個頭難免分大小..........

肉豐汁多..........作羹拌炒兩相宜..........

一客鹽酥煙仔虎...........配上冰啤最消暑...........

豆腐蕃茄加蛋花..........煙仔材魚味噌超豪華..........

煙仔味噌鍋..........質地直逼馬加剪..........

甜椒洋蔥紅蘿蔔..........煙仔勾芡味酸甜..........

醋溜煙仔端上桌..........口水流到不能收..........