[麻辣水煮鱼]--- 红红火火、年年有余

2024-05-28 03:02:33 32660

[麻辣水煮鱼]--- 红红火火、年年有余
鱼,是个吉祥是食材,寓意着年年有余,所以大家在过年的时候,餐桌上一定会有它的身影。麻辣鲜香的水煮鱼,红红火火的样子,一看就有一种特别热闹的感觉,来上一盘,一定吃得足够过瘾。

Details of ingredients

  • 草鱼半只
  • 黄瓜一根
  • 豆芽100克
  • 八角2个
  • 桂皮一小块
  • 郫县豆瓣酱3大勺
  • 蛋清半个
  • 淀粉1/3汤勺
  • 料酒1/2汤勺
  • 白糖少许
  • 鸡粉少许

Technique

  • 难度中级
  • 工艺
  • 口味微辣
  • 时间二十分钟

Steps to make [麻辣水煮鱼]--- 红红火火、年年有余

  • 1.把草鱼清洗干净,取下鱼肉,切成薄片。
  • 2.把鱼片放入一个较大的碗里,加入一些拍碎的葱姜,调入1汤勺的料酒,用筷子上下轻轻拌匀,腌制片刻。(不要用手抓鱼片,也不要用筷子一直转着搅拌,这样容易把鱼品弄碎,要用筷子上下轻轻翻拌均匀)
  • 3.腌制好的鱼片,去掉葱姜,加入半个蛋清和1/3汤勺的玉米淀粉。(粉不要多,恰倒好处即可)
  • 4.再次翻拌均匀。
  • 5.在腌制鱼的时候,先准备好配料,其中生姜切丝、干红椒剪成段,蒜瓣切成末。
  • 6.把豆芽焯水至断生,和切好的黄瓜段一起放入用来盛鱼的大碗里。
  • 7.锅烧热,加入少许食用油,下入姜片煸香。(这一步也可以炸五香油,我省略了)
  • 8.下入三汤勺的郫县豆瓣酱,同时加入少许白糖,一起翻炒。
  • 9.直至炒出红油。(豆瓣酱里加一点白糖一起炒,可以有效去除豆瓣酱里的涩味)
  • 10.加入适量清水,煮开。(水量以要煮的鱼片为准,酌情添加,如果要加盐的话,这一步可以加,我觉得咸味已经够了,所以没加)
  • 11.用漏勺捞出锅里的调料渣。(我喜欢水煮鱼的汤清清爽爽的,如果不介意,这里可以省略)
  • 12.水大开的时候,加入鱼片,用筷子轻轻的把鱼片剥散,煮至变色即可,关火调入少许鸡粉。(我的鱼片很薄,所以一变色即可,以免煮老了,影响口感和味道)
  • 13.煮好的鱼片倒入前面装有配菜的碗里,同时把切好的蒜末撒上。
  • 14.另起锅倒入少许油,下入花椒、八角、桂皮、干红椒,小火熬香后先把材料捞出来,接着把油熬至冒烟。
  • 15.趁热浇在鱼片上。
  • 16.最后撒上葱花即可(如果有香菜放香菜会更好吃,我没买到)
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