【粤菜】豆豉蒸鲶鱼

2024-05-18 00:03:08 186

【粤菜】豆豉蒸鲶鱼
粤菜里,海鲜虽然是主角,不过,由于河流贯穿,山塘丰富,所以,河鲜也非常的肥美。河鲜在粤菜里也占了相当大的比重,比如河虾、河蟹、河鱼、河蚌等等。西江里的一种鲶鱼,我们叫西江钳鱼,长的灰黑,麽样不怎么样,不过,味道鲜甜,肥美可口,也是一种名贵的菜菜。买来一条西江鲶鱼,用豆豉蒸,再加点味道鲜香的头抽酱油,口感一流,非常的好吃。蒸鱼我喜欢自己调制的酱油或者头抽酱油,味道更鲜甜些,呵呵。

Details of ingredients

  • 西江鲶鱼一条
  • 豆豉50克

Technique

  • 难度初级
  • 工艺
  • 口味咸鲜
  • 时间十分钟

Steps to make 【粤菜】豆豉蒸鲶鱼

  • 1.将鱼去肚洗净
  • 2.鱼切成1厘米左右的厚片装盘。
  • 3.撒上姜丝、葱花、豆豉,加入头抽酱油。
  • 4.锅里加水烧开,将鱼入锅猛火蒸8分钟就行了。
  • 5.蒸好的鱼鱼,味道相当不错哦。
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