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原料
现剖鲈鱼 盐 料酒 胡椒粉 淀粉 泡青椒 油 泡红椒 蒜 榨菜 大葱 香菜 花椒粒 干辣椒:
步骤
1现剖的鲜活鲈鱼清洗干净后将鱼头鱼骨(鱼头鱼骨可另锅熬成鱼汤煮蔬菜)和鱼身肉分开,将鱼身肉片成薄片,用盐、料酒、胡椒粉和淀粉抓匀腌制一会儿;
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2泡青菜加少许泡红椒切成粗丝,蒜切片,榨菜切碎,大葱斜切成片,香菜洗净,准备好花椒粒、干辣椒;
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3热油下泡青菜泡椒炒干水分、炒香后,倒入蒜片、榨菜和花椒粒翻炒均匀;
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4掺入清汤或清水旺火催开后转中小火熬一会儿;
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5汤头熬出香味后,转大火,倒入腌好的鱼肉片儿轻轻拨散;
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6撒入大葱片,煮至鱼片转白,调盐味,起锅装盆;
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7炒锅洗净烧干,热油,稍降温,放入干辣椒烫至变色;
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8将干辣椒和油趁热浇在鱼片上,洒上香菜即可。
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