麻辣酸菜鱼

2024-04-19 23:22:16 473

麻辣酸菜鱼
麻辣酸菜鱼属川菜系,以其特有的调味和独特的烹调技法而著称。以鲜草鱼为主料,配以四川泡菜煮制而成。此菜虽为四川民间家常菜,但流传甚广。成菜肉质细嫩,汤酸香鲜美,微辣不腻;鱼片嫩黄爽滑。酸菜鱼流行于90年代初,在大大小小的餐馆都有其一席之地,重庆的厨师们又把它推向祖国的大江南北,麻辣酸菜鱼是重庆菜的开始先锋之一。

Details of ingredients

  • 草鱼1条
  • 四川泡菜1包 400g
  • 姜片10g
  • 大葱1只
  • 干辣椒10个
  • 干花椒5g
  • 蒜粒6颗
  • 郫县豆瓣3匙
  • 冰糖6颗
  • 色拉油1勺
  • 猪油1勺
  • 欠粉3匙

Technique

  • 难度初级
  • 工艺
  • 口味麻辣
  • 时间半小时

Steps to make 麻辣酸菜鱼

  • 1.鱼头和鱼骨加3匙盐,两勺料酒拌匀腌制20分钟。
  • 2.鱼片加2匙料酒、1匙盐、1鸡精、胡椒粉、3匙欠粉拌匀腌制15分钟。
  • 3.酸菜用凉水4小时以上,捞起切成段,挤干水分备用。
  • 4.锅中加1勺猪油,油温6成放干海椒干花椒炝锅。
  • 5.倒入酸菜、加姜片炒香(3分钟)。
  • 6.热锅加色拉油,油温8成加郫县豆瓣、冰糖、蒜粒炒香。
  • 7.倒入炒好的酸菜,加1.5升水熬制20分钟。
  • 8.先加入鱼头和鱼骨煮8分钟,再加入鱼片煮两分钟,关火加鸡精味精调味。
  • 9.将鱼出锅装盆,撒上辣椒面,淋上一勺热油。
  • 10.撒上香菜就可以上桌了。
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