酸菜鱼

2024-06-13 12:02:07 511

酸菜鱼
第一次做酸菜鱼,有点忙乱,鱼肉片的不够薄,还好没煮过头,肉也几乎没碎。成品微辣,下次做,辣椒可以再多放点。

Details of ingredients

  • 草鱼1条(约3斤)
  • 四川泡酸菜1颗
  • 青花椒1大匙
  • 朝天椒5个
  • 鸡蛋清一个
  • 淀粉1大匙

Technique

  • 难度初级
  • 工艺
  • 口味微辣
  • 时间一小时

Steps to make 酸菜鱼

  • 1.清理干净的草鱼,网购的泡酸菜
  • 2.草鱼去头
  • 3.从尾部鱼尾骨处下刀,片下鱼肉
  • 4.片去鱼腩部分
  • 5.片鱼肉片,由头部向尾部片,刀要倾斜,越倾斜,片的鱼片越大,尽量片的薄点
  • 6.鱼头一分为二,和鱼骨、鱼腩放一个盆里,鱼肉片放另一个盆里
  • 7.有鱼头的盆里加点盐、料酒、姜片、白胡椒粉拌匀,腌制二十分钟
  • 8.鱼肉片加点盐,抓匀,再用清水洗两三次,控干水,之后加一个鸡蛋清、土豆淀粉、胡椒粉轻轻抓匀,腌制二十分钟
  • 9.酸菜反复冲洗几次,攥干水分,切小段
  • 10.葱姜切大片,酸菜里带的泡椒切段。辣椒切段,和青花椒一起过水洗一下,控控水
  • 11.锅注油烧热,油可以稍微多放点,爆香葱姜片、泡椒段
  • 12.下鱼骨、鱼头、鱼腩
  • 13.油煎两分钟
  • 14.下酸菜,炒两分钟
  • 15.加足量开水,大火煮沸,加盐调味,根据自家口味,决定盐的用量,继续大火煮至汤汁浓白
  • 16.煮好的鱼头鱼骨酸菜捞出,放到广口大碗里
  • 17.锅里的汤烧沸,将腌制好的鱼片逐一快速下到汤里,轻轻划散,大火煮
  • 18.待鱼肉变色马上盛出,这个时间很短,鱼肉很容易熟的,控制好,不要煮过头了,否则鱼就不嫩了
  • 19.将汆好的鱼片码放在碗里,再浇上锅里剩余的汤汁
  • 20.另起锅烧热注油,凉油下青花椒和辣椒段,小火炸香
  • 21.待辣椒变色,由红转黄色时,马上将花椒辣椒段捞出,注意不要炸糊了
  • 22.炸香的青花椒和辣椒码放在鱼片上
  • 23.剩余的油烧至冒青烟
  • 24.趁热浇在鱼身上
  • 25.成品,加了点香菜,点缀一下
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