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原料
沙鰻魚: 1條, 料酒: 5g, 橙子: 1個, 檸檬: 1個, 櫻桃: 1個, 蔥姜: 適量, 生抽: 15g, 胡蘿蔔: 20g, 洋蔥: 20g, 香菜: 10g
步驟
1鰻魚洗凈,去掉內臟,用廚房紙巾擦乾表皮的粘液
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2洗凈的鰻魚切上花刀,每刀深度到魚骨
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3蔥姜切大片,擺在盤子下面,檸檬橙子切薄皮備用
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4把鰻魚盤在蔥姜上,在鰻魚的切口處依次擺上檸檬和橙子片,淋上料酒,蒸鍋上汽,放入鰻魚,大火蒸10-12分鐘
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5另起一鍋,加入生抽,水,胡蘿蔔洋蔥和香菜,熬煮到醬汁濃稠,撈出食材留湯汁備用
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6鰻魚蒸好,倒出多餘的湯汁,淋上熬好的醬油汁即可
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