咸马鲛鱼最好吃的做法,腌一腌,两面煎香,肉多刺少,孩子吃省心
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主料:马鲛鱼一段250克
辅料:小葱1根,姜3片,盐适量,料酒15克,油30克,蚝油1大勺15克,生抽5克,糖5克
![](/wp-content/uploads/images/2023/06/06/1526267267778f1cf12c258_sbk1nadexjz.jpg)
食材
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马鲛鱼切1厘米左右厚片
![](/wp-content/uploads/images/2023/06/06/1526267267620c9bf1443ae_ftmjguha1u4.jpg)
鱼身两面抹薄盐,加葱段姜片,加一大勺料酒,腌制30-60分钟
![](/wp-content/uploads/images/2023/06/06/15262672683063a97f4930f_e34gniankmw.jpg)
腌好的鱼块弃去葱姜,用厨房纸擦干水份备用,用一大勺蚝油,一大勺生抽和一小勺糖再加少许水调个料汁备用,
![](/wp-content/uploads/images/2023/06/06/1526267268476f6e324a539_l2lpkus1kct.jpg)
热锅里加油,五成热时加入鱼块小火慢煎,因为不是大油锅炸,火太大会导致表面糊,而里面没熟。
![](/wp-content/uploads/images/2023/06/06/1526267268464692e29aa46_swr4moory05.jpg)
一面煎成金黄,再翻面煎,可以反复两次,使鱼身表面颜色变深
![](/wp-content/uploads/images/2023/06/06/15262672683389764f9a543_fjh2ew5o3fc.jpg)
两面煎熟以后,淋上料汁
![](/wp-content/uploads/images/2023/06/06/1526267268723e36fe50c79_2ib5odptpr4.jpg)
翻个面,使鱼身两面都裹上料汁
![](/wp-content/uploads/images/2023/06/06/152626726866415624c61ae_10iooi52axx.jpg)
出锅趁热吃,味道非常鲜美。