红烧鲈鱼

2024-05-04 03:06:43 1364

红烧鲈鱼
鲈鱼是一种比较常见的鱼类,大致可以分为淡水鲈鱼和海鲈,我吃的比较多的还是淡水鲈鱼。其肉质细嫩,价格不算贵,可用于做成清蒸或是红烧。鲈鱼含蛋白质、脂肪、碳水化合物等营养成分,还含有维生素B2、烟酸和微量的维生素B1、磷、铁等物质。这道红烧鲈鱼色泽红亮,口感微辣,带着浓浓的酱香味非常好吃,在中国很多地方都有个传统习俗,过年吃鱼,年年有余, 这是一种美好的象征......

Details of ingredients

  • 淡水鲈鱼1条
  • 香辣酱1勺
  • 料酒3勺

Technique

  • 难度初级
  • 工艺
  • 口味微辣
  • 时间半小时

Steps to make 红烧鲈鱼

  • 1.取一个碗,放入适量姜丝和葱段,加入3勺料酒揉抓几下
  • 2.鲈鱼一条处理好清洗干净,在鱼身涂抹上调制的姜葱料酒,腌制15分钟
  • 3.姜、蒜适量切末
  • 4.锅内热油下鲈鱼小火油煎
  • 5.煎至如图两面呈金黄色盛出备用
  • 6.锅内热油下姜蒜小火炒香
  • 7.再加入一勺香辣酱炒香
  • 8.加适量清水、盐、鸡粉、胡椒粉、生抽、老抽、并将锅内红烧汁烧开
  • 9.煎好的鲈鱼放入锅中,上盖转小火焖十分钟,中间翻面
  • 10.最后开大火收汁,直至汤汁变粘稠
  • 11.成品图
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