
原料
比目鱼: , 杂蘑菇: , 带子: , 黑松露酱:
步骤
1比目鱼起肉,把鱼柳切片,怎样起肉就找一下视频吧,用照片很难解释的,鱼骨留着

2准备材料,带子加少许盐腌味,鱼柳片加少许盐和胡椒粉腌味,铺上生粉

3黑松露酱,不便宜哦,有点心疼

4鱼骨铺上面粉,用竹签固定微微弯起,像盘子

5放到高温油中,大火的炸硬

6带子用中火煎至两面金黄色

7炒杂蘑菇,加入蚝油、糖调味,炒至蘑菇变软,最后洒上清酒增加香味

8把鱼柳煎成硬身,放入切开的带子,最后放入1茶匙黑松露酱,稍微炒均匀,黑松露不能长时间加热,香味就会消失,黑松露很贵不要浪费了,手要快

9最后在炸好的鱼骨上放上杂蘑菇,再放上鱼肉,把带子放在上面,加几块香菜装饰
