水煮鱼

2024-05-26 15:02:45 337

水煮鱼
水煮鱼,是一道非常有名的川菜,其做工考究,成品红亮养眼,口感滑嫩,油而不腻,真是百吃不厌啊!

Details of ingredients

  • 黑鱼1000克
  • 黄豆芽500克
  • 鸡蛋青1个
  • 干辣椒15个
  • 4克
  • 5克
  • 料酒3调羹
  • 淀粉15克
  • 花椒5克
  • 八角2瓣
  • 桂皮1小块
  • 香叶1片
  • 2根
  • 5片
  • 1个
  • 鸡精2克
  • 胡椒粉3克
  • 郫县豆瓣酱4调羹

Technique

  • 难度中级
  • 工艺
  • 口味麻辣
  • 时间一小时

Steps to make 水煮鱼

  • 1.黑鱼去鳞,去鳃,去肚肠,洗净。
  • 2.黑鱼去头尾,从鱼背剖开,去大骨,用刀片鱼片。
  • 3.把鱼片放入大碗,放盐,料酒,蛋青,淀粉搅拌好待用。
  • 4.头尾及鱼排另装盘,用同样的方法腌制.
  • 5.黄豆芽洗净。
  • 6.放开水焯熟,捞出。
  • 7.把黄豆芽放入大盆待用。
  • 8.准备好调料:郫县豆瓣酱,葱,姜,蒜,八角,桂皮,花椒,香叶,辣椒
  • 9.锅里油热,放入姜,八角,桂皮,花椒,香叶,辣椒,中小火炒出香味。
  • 10.放入郫县豆瓣酱。
  • 11.放入适量清水,大火煮开.
  • 12.放入鱼头,鱼尾,鱼骨,大火煮开,炖10分钟.
  • 13.将鱼片放入,用筷子拨散。
  • 14.加盐,糖,料酒,鲜抽,胡椒粉,大火煮3分钟。
  • 15.加入鸡精。
  • 16.把煮好的鱼及全部汤汁倒入刚才盛豆芽的大盆中
  • 17.放上蒜末,葱花。
  • 18.另取锅,放入适量油,油热,放入花椒,辣椒爆香。
  • 19.把锅里的花椒油,全部倒在鱼盆里。
  • 20.即可开吃。
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