鱼仔的烹饪方法,不用吐鱼刺,酥脆可口,补钙长个,全家都爱
原材料:小鱼仔300克,芹菜3根,青蒜2根
配料:小米椒4个,大蒜5克,生抽20ML,香醋20ML,食盐2克,白糖1克,食用油适量
做法:
1:准备主要原材料。(小鱼仔是提前腌制过的,做法很简单,新鲜的小鱼仔处理干净后加入花椒,料酒,姜末和少量盐,码入味即可)
![](/wp-content/uploads/images/2023/11/30/c6484038c4d54da6b6b6aa9c1ea4fc3a~noop_ru4cv2f5q3u.jpg)
2:芹菜,青蒜洗净切寸段(梗和叶子分开),小米椒大蒜切碎末。
![](/wp-content/uploads/images/2023/11/30/af7e7649dfff4d6bb8aecb6e40a8741a~noop_qeyrdsv00hi.jpg)
3:油锅中倒油,烧至5成热时,下小鱼仔。
![](/wp-content/uploads/images/2023/11/30/ee43bb53afde4bf488d118e0ab0e37e4~noop_wyxrtw34lmo.jpg)
4:中小火炸至酥脆时,捞起控油。
![](/wp-content/uploads/images/2023/11/30/1dd3ec2751fb4c4bb21239b0f82977cd~noop_sw0utkwkmpk.jpg)
5:锅中留底油,下小米椒蒜末,煸出香味。
![](/wp-content/uploads/images/2023/11/30/bce331591e7f43dfb2fbaf5630005c3e~noop_5a3d2wowr4d.jpg)
6:接着下芹菜和青蒜的梗,翻炒至断生。
![](/wp-content/uploads/images/2023/11/30/ba0aae45a6984d7bbd3b5bd83f3cd480~noop_p0st0hza3gh.jpg)
7:下之前炸好的小鱼仔。
![](/wp-content/uploads/images/2023/11/30/da1ebae63ae44a11a07a174e78c4560c~noop_01mwjrh3wn3.jpg)
8:加入生抽,香醋,食盐,白糖,用锅铲轻轻翻炒几下。
![](/wp-content/uploads/images/2023/11/30/77bdc96f336f4b74842c2d39d91c15d0~noop_hpv1pkmybrh.jpg)
9:下芹菜青蒜的叶子。
![](/wp-content/uploads/images/2023/11/30/20bbf127918c4e5482a9caac68531416~noop_4el4ij2iz3y.jpg)
10:颠锅几下,关火即可。
![](/wp-content/uploads/images/2023/11/30/d52d3ce87a864168aef505e1d4190d9c~noop_0z24ykljmka.jpg)
1:烹饪时加入香醋,一是提味,二是可以盖住小鱼仔的泥腥气味。
2:为保证小鱼仔的完整性,后期下锅时,动作尽可能轻一些,或者直接颠锅翻炒即可。
![](/wp-content/uploads/images/2023/11/30/fa8ef9c2c4eb4271911e1fc17f545819~noop_n5rmivbjddt.jpg)
![](/wp-content/uploads/images/2023/11/30/cbefcaee322343d4b7a91dfa862ea33a~noop_0lflurvgb5a.jpg)