红烧带鱼

2024-08-08 08:59:19 1165

红烧带鱼
带鱼是海鱼,比淡水鱼营养,常吃带鱼对身体好,提高记忆力。带鱼除了中间的大骨外,鱼身无细刺,冷藏的带鱼存储方便,放冰箱随时都可以吃。带鱼的烹饪方式很多,可以清蒸,煎、红烧,其中红烧带鱼最好吃。红烧带鱼用斯肯特铸铁锅不粘锅不破皮,太好用了。

Details of ingredients

  • 带鱼900克
  • 大葱100克
  • 大蒜3颗
  • 红辣椒100克
  • 3克
  • 冰糖3克
  • 蚝油2ml
  • 酱油3ml

Technique

  • 难度中级
  • 工艺
  • 口味微辣
  • 时间十分钟

Steps to make 红烧带鱼

  • 1.食材:带鱼、大葱、大蒜、红辣椒、油、盐、生粉、生姜、胡椒粉、老抽、生抽、冰糖、蚝油。
  • 2.带鱼解冻洗净,去内脏,放油、盐、生粉、生姜、胡椒粉拌均。
  • 3.红辣椒洗净剁碎,生姜剁成生姜末,大葱洗净切好
  • 4.锅里倒入适量的油,放入鱼锅炸至金黄色。我用的锅是铸铁锅,煎鱼炸鱼都不会粘锅,鱼不会破皮。为了更健康,我选择煎炸方式,油少更美味。
  • 5.煎鱼剩下的油锅,倒入辣椒、大蒜、大葱用旺火爆香,放入炸好的带鱼。
  • 6.老抽、生抽、蚝油、糖,生粉、水调均,倒入油锅,炒均。
  • 7.用大火收汁,这个时候的鱼肉颜色酱红,鲜香味美,香辣开胃,实在太好吃了。
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