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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E5DU;MN)d}NM+Si 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）?b\&U9W3Q.t
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[j2Y e h~ 下面开始烹饪实战：
7xd2{\K5APiJ%@#V 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~~）
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w1Z e.NJ }zJ 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）+^u\7vQ*?
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*Ra;m1A~|-^3@e!g 然后就等啊等啊等~~~~二十分钟~~~~~ 5cSRwn5@I
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时间到咯~~
k1v8@%[*S K,T~};W 第三步：把鱼鱼洗干净，装在盆子里，放上葱结∪姜片)U8P2r.| ey oU\
第四步：浇酒, 均匀浇适量c'q(^;fx'N_'O
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D*Ul 第六步：均匀的在表面洒上剁椒
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b.pf#]f/_h 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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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~~
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E&c\8eF 时间到了啦~~~
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热气扑腾的美味鱼鱼哦~~~ HW?)Q(I%]
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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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\w~-GnE3X 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！