![](/images/node/31/310773.webp?1638108600)
原料
魚: 1斤, 蔥: 2根, 蒜: 2個獨蒜瓣, 姜: 適量, 料酒: 2勺, 老抽: 1勺, 白糖: 克, 鹽: 適量, 冰糖1勺: , 郫縣豆瓣 2勺: , 花椒油2勺: , 芹菜3顆:
步驟
1翹殼魚冬天才有,肉質細膩,清蒸紅燒都好吃。今天買的魚有2斤,一魚兩吃,一半紅燒一半清蒸。
![](/images/seq/135/1350074.webp?1638125619)
2提前用鹽、薑片、料酒把魚腌一下
![](/images/seq/135/1350075.webp?1638125619)
3準備蔥、姜、蒜、芹菜
![](/images/seq/135/1350076.webp?1638125619)
4切好
![](/images/seq/135/1350077.webp?1638125619)
5油鍋熱後放花椒炸香
![](/images/seq/135/1350078.webp?1638125619)
6下魚,炸至兩面黃
![](/images/seq/135/1350079.webp?1638125619)
7翻面
![](/images/seq/135/1350080.webp?1638125619)
8把魚往旁邊推一下,下郫縣豆瓣炒香
![](/images/seq/135/1350081.webp?1638125619)
9鍋內加姜蒜、冰糖、料酒、老抽、花椒油,水適量
![](/images/seq/135/1350082.webp?1638125619)
10蓋上鍋蓋燜
![](/images/seq/135/1350083.webp?1638125619)
11燜到湯汁濃稠
![](/images/seq/135/1350084.webp?1638125619)
12加入蔥和芹菜
![](/images/seq/135/1350085.webp?1638125619)
13燒一分鐘,斷生即可
![](/images/seq/135/1350086.webp?1638125619)
14川味紅燒翹殼魚好啦!
![](/images/seq/135/1350087.webp?1638125619)