酸菜鱼火锅

2024-05-13 20:59:21 441

酸菜鱼火锅
天气渐渐凉了,打个火锅还是不错的,鲜嫩的鱼片、酸酸辣辣的汤底,根本停不下来呀。并且某樨成功地解决了刀工差劲切不来鱼片儿的难题,走你~

Details of ingredients

  • 龙利鱼柳300g
  • 豆腐200g
  • 金针菇120g
  • 生菜4片
  • 酸菜鱼调料1包
  • 花生油15g
  • 淀粉1g

Technique

  • 难度简单
  • 工艺
  • 口味酸辣
  • 时间二十分钟

Steps to make 酸菜鱼火锅

  • 1.刀工不行的亲跟我一样去超市买一块龙利鱼柳,一块完整的鱼肉,切片儿即可,非常方便。刀工好的小伙伴请自选草鱼、鲤鱼之类的切鱼片。鱼片切好好加入一勺料酒、少许盐和白胡椒粉抓匀腌制,20分钟后加入少许淀粉挂浆备用。
  • 2.金针菇、生菜洗净,豆腐切片儿。
  • 3.泡姜切片儿,大蒜用刀拍一下。
  • 4.超市里买的酸菜鱼调料,里面有菜包和酱包,这个很方便,因为樨儿这边的菜场几乎买不到这个菜包里的酸菜……
  • 5.热锅凉油爆香姜和蒜。
  • 6.加入菜包翻炒,出酸味儿后加入酱包继续翻炒。其实酸菜是很吃油的,喜欢香一些或者多人打火锅的小伙伴可以适当多加一些油,大概可以加到45g。
  • 7.加水煮开,这时自己剔鱼骨的小伙伴可以把鱼骨和鱼头加进来吊汤,如果跟樨儿一样是用鱼柳,可以兑一些高汤。没有就直接加水。
  • 8.锅开后先加入豆腐,小火煮20分钟左右。由于人少所以没用火锅,直接用砂锅煮了。
  • 9.然后将鱼片一片一片加入锅子里,注意啊,一定要一片一片的,因为鱼片儿挂浆了,直接倒进去会成坨坨的……切记切记。鱼片儿不宜久煮,都下进去后撒生菜。
  • 10.生菜烫一下撒葱花,即可开吃。
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