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）p g u6HY mQ Zb
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,|%]4nc/{\ 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）pa CdQv.kU
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下面开始烹饪实战：
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{2i0T-xdk 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~~）xf`7^i)F1l^S,tL
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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）.BgOp HK9o
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然后就等啊等啊等~~~~二十分钟~~~~~ 0bL`B
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第三步：把鱼鱼洗干净，装在盆子里，放上葱结∪姜片
|:\O8VF@? 第四步：浇酒, 均匀浇适量[F Q2j ~X1hh*J
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第五步：撒上高汤精一小匙
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第六步：均匀的在表面洒上剁椒^}3jJ)tvU
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,Y%P+x'pQn 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。） /H,U2I/wq7Z|oS'G]
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}7TVE*F(Y&g!Eq%O 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~~8yg o+nO!CVf

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时间到了啦~~~
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展示下下~~MK[&M`[t3h6sz
热气扑腾的美味鱼鱼哦~~~
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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.
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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！