韩式辣酱汤鲜鱼火锅

2024-05-05 02:59:24 2862

韩式辣酱汤鲜鱼火锅
韩式菜肴的汤菜、火锅非常有特色,颜色鲜艳,口感微辣,汤汁浓鲜。配菜上多以豆腐、豆芽、海带、西葫芦、洋葱、土豆、干白菜为主,好多汤锅菜还都会用到苏子叶,味道独特。这个火锅味道很浓重,所以无需蘸料,如果实在口重,可以选择韩式甜辣酱或者韩式黄豆酱(甜口)作为蘸料,味道都不错。

Details of ingredients

  • 鲜活草鱼约800克
  • 1大勺
  • 普通豆瓣酱2大勺
  • 韩式辣酱3大勺
  • 生抽酱油1大勺
  • 1.5大勺
  • 料酒2大勺
  • 洋葱末1大勺

Technique

  • 难度初级
  • 工艺火锅
  • 口味微辣
  • 时间二十分钟

Steps to make 韩式辣酱汤鲜鱼火锅

  • 1.草鱼收拾干净,清洗干净,切去鱼头,用刀沿着鱼大骨剔下鱼肉。
  • 2.再用刀片掉鱼肉中的大刺。
  • 3.把鱼肉斜切成厚片。
  • 4.将鱼肉放入碗中,加葱姜丝、料酒拌匀,腌15分钟去腥入味。
  • 5.炒锅倒油烧热,下葱姜蒜末、洋葱末炒香。
  • 6.放入普通豆瓣酱。
  • 7.再放韩式辣酱,小火炒1分钟。
  • 8.倒入酱油、糖、少许料酒,继续小火炒。
  • 9.炒至酱汁变成暗红色。
  • 10.倒入清水、加盐,或者用鸡汤、高汤之类最好。
  • 11.将锅里的汤煮滚约1分钟,使各种调料的味道融合在一起。
  • 12.然后把腌好的鱼片连同葱姜丝一起倒入锅中,放点青红椒圈提味。
  • 13.再下入自己喜欢的配菜炖煮着吃。我家配菜:豆芽、青菜(娃娃菜、油菜、茼蒿菜、西兰花、香菜)、鸡腿菇、杏鲍菇、香菇、金针菇、木耳、豆腐皮、豆腐、豆腐泡、大虾、小香肠、蟹肉棒、粉丝、鱼丸。
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