查看完整版本: 鲜掉眉毛的剁椒鱼

鲜掉眉毛的剁椒鱼

花鲢鱼鱼一条~~（偶们这次在南门买的是4斤重的，发现太大家里的锅锅有点搪不牢了，最后去掉了一个一斤的鱼段段单独蒸个，南门水产品批发市场的鱼鱼很新鲜，5米/斤）
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h)`aBAczu 黄酒适量
Yz7eit4g'AW 高汤精一小匙
V Up9r'p-G 蒸鱼剁辣椒（老爸推荐的是坛坛乡，麻香爽口，鲜香适宜，210g小瓶瓶，家乐福价5.4米/瓶）
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下面开始烹饪实战： aF3Ts;pecqE
首先把鱼鱼洗干净切段段∪开好花，（偶喜欢鱼泡泡个，所以把泡泡也一并收咯，美味个~~）qK
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第二步：给鱼鱼揩盐，腌制二十分钟~~~（老爸用个是粗盐，他说这个会收的比较紧，肉质更紧实） jO8{!PVm_ oo4S
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Gv`-pF }'qY 然后就等啊等啊等~~~~二十分钟~~~~~ A/jC7CL-c cLJ4y

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第三步：把鱼鱼洗干净，装在盆子里，放上葱结∪姜片m-LA~l2~'}[S&a.}
第四步：浇酒, 均匀浇适量zW+X&_DI
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*tP G6beli 第五步：撒上高汤精一小匙?#B:J;C6] ^
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I@;zIpM?/` `9h 第六步：均匀的在表面洒上剁椒$~9@7p6Z+FK
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最后一步就是开蒸咯~~~（偶们家用个是高压锅，冒蒸气过后大火十五分钟，小火五分钟。如果不用高压锅的话用蒸架隔水蒸水开了过后二十五分钟。）
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_6zv+_8]R$d 加个外话，为了服服帖帖的把鱼鱼放在锅子里，捣腾了好几个家伙都放不进去，所以以后建议是买个三斤的鱼鱼，或者做一鱼两次，用掉个鱼肉段段~~\,}f7W-G m1M
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展示下下~~w*?'g \G4u9y/O
热气扑腾的美味鱼鱼哦~~~ :R4J }&y$V!SAR)F
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做这个菜关键还是要去掉鱼的腥味。至于辣椒，那是增加鲜味的，我个人比较喜欢红甜椒

这样做感觉会有点腥味啊.*e$Dl#~DO[ndG:^
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还是喜欢水煮的比较好吃点!

用红椒好看一些.不过还是烧酸汤鱼比较好吃.

介绍的很详细啊，看着也很有人，都流口水了！