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原料
武昌魚: 1條, 枸杞: 1小把, 蔥: 1棵, 姜: 1片, 油: 適量, 鹽: 適量, 蒸魚豉油: 適量
步驟
1枸杞用水泡軟,姜切絲;
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2魚洗乾淨,剁掉頭和鰭,平放,在魚腹上橫刀並垂直的方向切下去,切成1cm寬的塊,擺盤時把最寬處放中間,靠近魚尾的部分平分在兩邊對稱,擺成孔雀屏形狀;
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3撒上鹽,在魚間隙處放上薑絲,擺上泡軟的枸杞做點綴;
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4進沸鍋蒸8分鐘後倒掉水蒸汽,澆上豉油蓋上蓋;
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51分鐘後熄火併剪上蔥花,蓋上蓋;
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6另起鍋熱一點油淋上魚身即可上桌。
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7◆◆◆◆◆◆◆以下為成品展示◆◆◆◆◆◆◆
8成品1
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9成品2
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10成品3
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11成品4
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12成品5
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13成品6
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14成品7
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15成品8
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16成品9
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小技巧
1、刀要利切的魚才漂亮,下刀前記得磨兩下; 2、枸杞可以在出鍋前放上,顏色會更鮮艷。