查看完整版本: 美味剁椒蒸鱼

美味剁椒蒸鱼

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[img]http://image1.chinabbs.com/pic_search/original/15151/1810b492b87d7e0d7b8f625d5ec8cea6.jpg[/img]
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fWe#A 主料：海鱼1条（ 800克） 配料：泡椒100克、新鲜红辣椒350克、姜30克、蒜5-6瓣 调料：花生油、白酒、味极鲜酱油、盐 Yqi'Xf%Zr
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[img]http://image1.chinabbs.com/pic_search/original/15151/c9d147aac277e3b50f8aeb24caed8286.jpg[/img]
W:J.Ifa)BW 做法： 1．将鱼洗净晾干水分。 ;P-R*?a"z/|X
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[img]http://image1.chinabbs.com/pic_search/original/15151/41035a2e1a891f87c0685054923cb3d3.jpg[/img]
4RH:^\pIm 2．两面用斜刀批花，间隔约1厘米。用白酒擦鱼身，控干后用较少盐和较多的酱油腌味10分钟
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[img]http://image1.chinabbs.com/pic_search/original/15151/b32cf467df35bff66006e0d950ab61a0.jpg[/img]
-u1r%z| QuY2` 3．泡椒和鲜辣椒剁碎，加少量盐。姜与蒜分别拍爆切碎。将配料放在鱼身上，再淋上酱油、花生油。
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[img]http://image1.chinabbs.com/pic_search/original/15151/a4a424ffcc15f64a88f07dfb85d29413.jpg[/img]
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s 4．蒸锅水烧开，猛火蒸8分钟即可。特点：鱼肉细 .DTOr+[;a|

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4iZT!N"L1X~&^ 特点：鱼肉细腻白嫩、鲜辣中带着微微的清甜，泡椒的鲜酸若隐若现。所选鱼种骨少无剌，吃起来犹感舒畅。