【四川】水煮鱼

2024-06-26 12:02:12 382

【四川】水煮鱼
家庭制作水煮鱼。根据家人的食量大小,选四斤左右重的鱼可以分成两次做(三口人),一半做水煮鱼,剩下的一半鱼片可做成番茄鱼。也可以一半做水煮鱼,一半做酸菜鱼。
要想制作出正宗的水煮鱼。选料一定要地道。郫县豆瓣酱,大红袍花椒,青麻椒,朝天椒。这几样东西是必不可少的。

Details of ingredients

  • 草鱼2000g
  • 干辣椒9个
  • 生姜片8片
  • 大蒜片8片
  • 大红袍花椒30粒
  • 玉米淀粉1匙
  • 鸡蛋清1个
  • 胡椒粉1g
  • 料酒1大匙
  • 郫县豆瓣酱2大匙
  • 青麻椒30粒
  • 3g

Technique

  • 难度简单
  • 工艺
  • 口味麻辣
  • 时间一小时

Steps to make 【四川】水煮鱼

  • 1.草鱼一条,去头去尾,抽掉鱼线,去脊骨,去鱼鳍,片成两片。
  • 2.去掉皮,去掉中间的鱼肋骨。切鱼片时,第一片不要切断,第二片再切断,切成厚度约两毫米厚的蝴蝶片。
  • 3.将鱼片加入一大勺料酒。一小勺胡椒粉。一克盐,蛋清半个。玉米淀粉一勺。用手抓匀。腌制十五到二十分钟。(家中人少,我做了一半的鱼片,但用了全部的鱼头和鱼尾、鱼排,剩下的一半鱼片,我计划做成番茄鱼,如果要做成酸菜鱼,可以留一些鱼头,鱼骨出来)。
  • 4.炒锅小火放两大勺油。加入了干辣椒碎、四川大红袍花椒小火炸香。加入姜片,蒜片炒出香味,加入两大勺郫县豆瓣酱炒至红油出现。
  • 5.加入鱼头,鱼尾,鱼排与鱼鳍。加入温水淹没鱼骨。大火烧开,小火炖15到20分钟。加入少许的食盐,和白糖调味。
  • 6.黄豆芽焯水。装盆打底用。
  • 7.把炖好的鱼块捞出。
  • 8.把腌制好的鱼片,一片片的摆放入锅,煮一分钟左右。中间不能搅动。盛出。
  • 9.炒锅内再放入一大勺油,小火炸香干辣椒段,关火,起锅后放入一把青麻椒。迅速倒入盛好的鱼片内。也可以把青麻椒放在鱼片上,用热油炝一下。
  • 10.鲜香麻辣的水煮鱼片就做好了。
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