宁波十大传统名菜
今天给家人做的这道咸齑黄鱼汤，是宁波传统名菜，也是宁波十大名菜之一。\n 咸齑黄鱼汤鲜咸带微酸，汤汁鲜洁，鱼肉鲜嫩，雪菜脆爽，非常爽口开胃！在宁波有“三天不吃咸菜汤，脚骨有点酸汪汪”的说法，这也体现了宁波人对美食文化极致的热爱之情。由此可见，美食不单单是人们口中的“一日三餐”那么简单，更多的是对美食本身的那份追求和热爱！
By 阿紫郡主
用料- 小黄鱼 2条
- 雪菜 80克
- 竹笋 1根
- 生姜 1块
- 鸡粉调味料 1勺
- 料酒 1勺
- 金龙鱼外婆乡小榨菜籽油 10克
1、食材准备（竹笋剥壳，洗净切丝；雪菜冲洗一下，切碎）
2、黄鱼去鳞
3、黄鱼开膛破肚，去内脏，洗净沥水
4、竹笋下冷水锅焯水
5、水沸后，竹笋煮10分钟
6、捞出竹笋
7、锅中倒入金龙鱼外婆乡小榨菜籽油
8、放入黄鱼煎至微黄
9、黄鱼翻一面继续煎至微黄，放入生姜
10、放入竹笋
11、倒入清水没过黄鱼
12、倒入料酒去腥
13、加入鸡粉调味
14、放入雪菜
15、大火烧开，煮个8-10分钟即可出锅装盘
16、咸香美味的咸齑黄鱼汤
小贴士黄鱼去鳞，开膛破肚，去内脏，洗净沥水。竹笋切丝下冷水焯水10分钟。黄鱼下油锅煎至微黄，放入生姜，竹笋，雪菜，料酒去腥，加入鸡粉调味，大火烧开，煮8-10分钟即可出锅。
做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！
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