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原料
新鮮帶魚: 500g, 麻辣椒: 2個, 郫縣豆瓣醬: 2湯匙, 干辣椒: , 大蒜: , 花椒: , 鹽: , 糖: , 生抽: , 澱粉:
步驟
1帶魚去除內臟,洗凈,切成5cm長的段
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2.取2張廚房用紙對摺,擦乾帶魚表面的水分
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3郫縣豆瓣醬切細碎,大蒜拍散切片,姜切碎末,干辣椒擦乾淨剪開,麻辣椒洗凈切成小三角塊
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4取一乾燥盤子,倒入少許干澱粉,將帶魚段兩面裹上一層干澱粉,並抖去多餘的澱粉
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5.鍋燒熱,之後倒入平時炒菜2倍的油,放入裹好乾澱粉的帶魚段,轉成小火,慢慢將帶魚煎至一面微黃,翻面之後再煎至微黃
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6逐一將帶魚段煎好
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7鍋內留少量底油,稍熱,放入郫縣豆瓣醬,翻炒至出現紅油
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8放入薑末、蒜片、辣椒段、花椒粒和少量生抽,煸炒出香味
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9放入煎好的帶魚段,翻炒,轉小火,蓋上鍋蓋燜3分鐘,使帶魚段入味兒
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10放入麻椒塊翻炒,並放入少量白糖和鹽,翻炒均勻出鍋,即可
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