豉香，经过高温速蒸，有一种特别的香味。\n这个配方，不仅适合鲈鱼，也适合金鲳鱼，鳜鱼，黄鱼，等等。鱼不要太大，1斤左右为宜。

By Mike's_Kitchen

用料

• 鲈鱼 500克
• 料酒 3-5勺
• 葱姜蒜 各50克
• 红尖椒 2个
• 小葱 2根
• 豆豉 200克
• 盐 适量

做法步骤

1、鲈鱼清洗干净，两面切成花刀。切好的姜丝，放入鱼肚子，去腥提味。

2、鱼身抹盐，料酒，腌制20分钟。腌制完成，用清水冲一下，再用厨房纸巾擦干表面的水。

3、将葱蒜红椒切未，香菇切丁，盛2勺豆豉备用。

4、热锅，放入食用油，放葱蒜未爆香，放入豆豉，香菇丁，炒香，备用。

5、将炒香的豆豉等调料，放在腌制好的鱼上。

6、大火，转中火，蒸10分钟。

7、做个料汁：料酒2-3勺，生抽3-5勺，醋1-2，胡椒粉1小勺，白糖1-2勺，烧开，倒在鱼盘子里。

8、出锅之后，将鱼转移到另外一个盘子里，最后放红椒未，葱花，摆盘。

9、浇上2-3勺热油，即可上桌。

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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骆侄泽3492现在鲈鱼什么价格 -
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