酱烧包公鱼

2024-06-03 06:02:37 365

酱烧包公鱼
包公鱼是加吉鱼的一种又叫斑加吉。肉质肥厚、肉味鲜美,是一种高级食用鱼类。
包公鱼含有丰富的蛋白质和脂肪,还有铬、碘、锌等矿物质,可以加强身体的能量代谢,加速器官组织恢复正常功能。
这里胖子采用酱香的烹饪手法来制作包公鱼,做出来的包公鱼肉质鲜美酱香浓郁。

Details of ingredients

  • 包公鱼1条
  • 15g
  • 10g
  • 10g
  • 豆瓣酱30g
  • 美极鲜15ml
  • 10ml
  • 酱油5ml
  • 白砂糖5g
  • 白酒少许
  • 花生油30ml

Technique

  • 难度初级
  • 工艺
  • 口味酱香
  • 时间二十分钟

Steps to make 酱烧包公鱼

  • 1.包公鱼去鳞及内脏洗净控水。
  • 2.在鱼身两面打上一字刀。
  • 3.在鱼身上撒上一些葱姜和少许白酒腌制15分钟。
  • 4.豆瓣酱放入碗中加适量清水拌匀。
  • 5.热锅下油放入包公鱼两面煎一下。
  • 6.加入白酒。
  • 7.盖盖焖出香味。
  • 8.再加美极鲜和醋。
  • 9.盖盖焖出香味。
  • 10.加入适量清水。
  • 11.加入葱段,姜片,蒜瓣和白砂糖。
  • 12.旺火烧开。
  • 13.再加入调好的豆瓣酱和少许盐。
  • 14.盖盖转小火炖12分钟再转大多收汁盛盘即可。
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