作者：美食作家王刚

哈喽大家好，我是王刚。本期视频我为大家分享一道家常菜【盘龙黄鳝】

【盘龙黄鳝】所需食材如下

详细步骤如下

食材处理及准备

【1】首先我们准备小拇指粗的黄鳝1斤，黄鳝最好选择腹部金黄色背部带黑色的豹纹，这个特征一般只有野生黄鳝才具有，养殖黄鳝呈灰褐色口感味道略差，下一步开始处理。

【2】首先我们在盆中加入2两高度白酒，黄鳝沾到白酒之后会异常的躁动，最好用盖子压住不让它乱蹦，这一步的目的是醉晕黄鳝，同时也能够去除部分腥味。

【3】然后再加入适量的食用盐摇晃均匀备用，下一步开始准备辅料。

【4】准备生姜和大蒜各50克拍散之后剁成颗粒备用，准备小米辣几颗切成颗粒备用，准备2根二荆条切成小节备用。

【5】准备芹菜几根切成小段备用，准备麻辣火锅底料70克切碎备用，没有火锅底料的同学可以用泡椒代替。

【6】 准备子弹头干辣椒50克备用，准备适量的青花椒备用（约20克），最后准备适量的辣椒面增香提色（约10克）。

【7】烹饪之前再把喝醉的黄鳝清洗干净，此时的黄鳝其实并没有死，只是提前晕，这样的目的是防止新手操作的时候，黄鳝在锅里面蹦跶让油溅到脸上。

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开始制作

【1】首先我们把锅烧热，锅烧热之后加入4两菜籽油。

【2】 油温烧至7成热之后下入黄鳝，然后转中火把黄鳝煎炸至卷缩和外酥里嫩。

【3】后面黄鳝卷缩起来之后可以盖上锅盖，整个过程大概需要7分钟左右，家庭小灶则需要10分钟 。

【4】中途将缠绕在一起的黄鳝分开，黄鳝炸至卷缩之后盛出多余的菜籽油。

【5】 然后下入准备好的青花椒和干辣椒，小火翻炒几下之后下入准备好的姜蒜小米辣。

【6】加入切好的火锅底料，然后继续把料头爆香炒透。

【7】中途加入适量的陈醋从锅边淋入，加醋的目的是减少燥辣和增鲜。

【8】 再加入准备好的辣椒面增色，下一步开始调味。

【9】锅中加入鸡精和味精各1勺（各3克），加入少许白糖中和味道。

【10】 加入适量的胡椒粉，加入少许花椒面增加麻香味，加入1小把熟芝麻（约20克）。

【11】 翻炒均匀之后加入适量的藤椒油，最后加入准备好的二荆条和芹菜段，有条件的同学可以加入适量的香菜段。

【12】翻炒几下断生即可出锅装盘。

【13】一道干香麻辣味厚的盘龙黄鳝就制作完成。

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技术总结

第一

原材料适合选择均匀小拇指大小的黄鳝，提前用白酒醉晕黄鳝之后再下锅操作会更安全。

第二

调味可以多加干辣椒和花椒压制黄鳝的土腥味，其中麻辣火锅底料也是不错的选择。

第三

盘龙黄鳝是以热菜上桌，吃的时候将黄鳝撕开，把里面的内脏取出来，其中黄鳝血可以食用，黄鳝的肠和胆则不宜食用。

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