干烧鱼

2024-06-27 18:02:30 2163

干烧鱼

Details of ingredients

    Technique

    • 难度简单
    • 工艺
    • 口味微辣
    • 时间一小时

    Steps to make 干烧鱼

    • 1.鲜鱼(我用的罗非,刺少)去鱼牙、鱼线。剞上月芽花刀,加入葱姜丝、料酒、盐、鸡精、糖腌制入味。
    • 2.锅放火上,添入适量油,五成油温时下入捡出料渣的鱼,炸至外皮挺硬。
    • 3.捞出沥净油。
    • 4.炒锅上火,加少许底油,五成油温时下入郫县豆瓣酱煸出红油,放入葱姜丝和蒜片炒出香味。
    • 5.加入五花肉丁煸炒出油。
    • 6.加入适量水,大火烧开后,下入盐(酌情放)、糖定好味。
    • 7.放入鱼转小火烧20分钟。
    • 8.待鱼入味后,转大火收一下汁,快收干时,把鱼盛出装盘。
    • 9.剩下的汤内加少许鸡精、淋少许红油。
    • 10.出锅浇在鱼身上即可。
    • 11.成品图
    • 12.成品图
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