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原料
鲜鲈鱼 一条, 甜酒酿 一小碗(醪糟), 猪油, 葱丝, 姜丝, 青红椒(可选), 香椿苗(可选,主要是为了点缀好看些,可以换做葱丝或者香菜), 盐, 料酒, 白胡椒粉, 味极鲜酱油, 食用油
步骤
1鲜鲈鱼一条
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2先刮去鱼鳞。(动作要领:从鱼的尾部向鱼头方向刮。)
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3再用剪子或锋利的小刀从鱼腹处剖开
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4掏出内脏,居然还有好多肥肥的鱼籽呢
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5鱼鳃也要抠掉
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6鱼肚里有层黑色的薄膜,也一定要撕干净,以免发腥。用自来水里里外外、彻底冲洗干净
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7放入盘中
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8同时准备葱白段、老姜适量。甜酒酿一小碗
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9用刀在鱼身的两面分别切几刀(这样做的目的是为了让鱼肉入味、也好熟),然后抹上盐、白胡椒粉和料酒,腌制10分钟
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10葱白切丝、老姜也切细丝,码在鱼身上
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11水烧开后,将鱼身竖起来摆在盘子中,连盘入锅(因为锅不够大,所以换了盘子),同时将酒酿倒在鱼身上
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12大火,先蒸3分钟
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13揭开锅盖,淋入味极鲜酱油一勺
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14猪油一勺
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15盖上锅盖,继续大火蒸上3分钟,关火!先别打开锅盖,利用锅内余温再虚蒸3分钟
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16利用这个时间,另取一个锅,倒入适量食用油,将油烧热,鱼盘端出来后,青红椒切成小圈,码在鱼身上,然后用热油泼之
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