给我12分钟7个步骤教你做红烧鲳鱼怎么烧好吃
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去除鲳鱼内脏,洗净,剪去鱼鳍,用厨房纸吸干表面水分,并在鱼身上斜45°划两道花刀。
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放入盘中,加入料酒和生姜片腌制半小时。
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虑去腌鱼的水分,取适量生粉裹在鱼身上,不需要太厚。
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平底锅倒油,下入姜片和鲳鱼,煎几分钟。
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等到一面煎至金黄再翻面煎另一面,千万不要频繁翻动鱼身,防止鱼肉破碎。
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待鱼煎好后,加水没过鱼身,加盐、老抽、醋和冰糖,盖上盖子小火煮3分钟。打开锅盖,加入小葱,调大火收汁,可不停将汤汁淋于鱼身上,不要翻动鱼身。
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待汤汁收到你需要的程度关火装盘。
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