鲈鱼多少钱一斤市场价2024
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
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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