湘味十足：自制火焙鱼
2024-07-01 18:02:22 717
做火焙鱼就是门细活，慢条斯理急不来，只有火候到了，焙出来的鱼才能条条完整如初，不沾不烂，不焦不枯，金灿灿的一碗。
Details of ingredients
Technique
Steps to make 湘味十足：自制火焙鱼
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1.小鱼挤去内脏，洗净沥干。![]()
2.加入盐、料酒拌匀，腌渍1小时。![]()
3.锅置火上，用油刷匀润锅，逐一摆入小鱼摊直放平。![]()
4.小火慢焙至鱼底面呈金黄色，净手逐条翻面焙至两面金黄即可。
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