红烧黄花鱼

2024-06-17 23:59:28 870

红烧黄花鱼
最适合老人和孩子食用,浓浓的汤汁吸收了鱼肉的鲜甜,与软糯的白米饭是绝佳搭配

Details of ingredients

  • 黄花鱼2条

Technique

  • 难度中级
  • 工艺
  • 口味鱼香
  • 时间一小时

Steps to make 红烧黄花鱼

  • 1.黄花鱼去内脏后清洗干净鱼腹中的黑膜,在鱼身两面轻轻打上花刀,花刀不要太深,尤其是在鱼肚子的位置,否则炸制时很容易碎掉。用料酒、葱姜和少量盐腌制半小时。
  • 2.用厨房纸巾将鱼身上的水分尽量吸干,防止在炸的过程中油花飞溅。炒锅中油烧至6、7成热后小心的放入黄花鱼炸制,炸到两面金黄后盛出备用。
  • 3.炒锅中放少许底油,把葱姜蒜片爆香。
  • 4.按照料酒:生抽:米醋:白糖为1:2:1:1的比例调制碗汁,加入少许盐后再用适量清水稀释。倒入调好的碗汁,大火烧开。
  • 5.放入炸好的黄花鱼,中火烧制大约十二、三分钟。
  • 6.烧至过程中不时的在鱼身上淋上汤汁,确保鱼身两面都能很好入味。
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