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辣子鱼的正确方法
更新时间： 2021-06-13 00:50:09  

1、原料：鲜鱼1尾、猪瘦肉100g、泡红辣椒50g、姜25g、葱25g、盐2.5g、酱油20g、白糖15g、绍酒50g、味精1g、胡椒面1g、芝麻油15g、菜油100g、汤750g

2、姜切末。葱切细花。猪肉洗净剁细。泡红椒去蒂，去籽剁细。

3、鱼剖腹，去内脏、鳃、鳞，清洗干净。于鱼身两面各轻划五刀，抹绍酒25g、盐1.5g，腌几分钟。置旺火上，放菜油烧至七成热，下鱼煎至两面微黄时，拨至锅边。锅中下入肉末炒酥，再下入姜米、泡辣椒炒香。下绍酒25g、盐1g、白糖、酱油等炒匀，掺汤，将鱼推入锅心同烧。汤开后改用中火慢烧，烧至汤汁减至一半时，将鱼翻面。再烧至汁干亮油时，下芝麻油、味精、葱花起锅，盛盘内。

关键词： 辣子 正确 方法

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