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原料
鯽魚: 0.5條, 茄子: 1根, 青紅辣椒: 各10g, 生薑片: 6g~10g, 大蒜: 2~5瓣, 蔥花: 按自己喜歡的程度去放,建議一束切好的蔥花為好, 雞蛋清: 1個(其實也用不完), 玉米澱粉: 適量, 芡粉: 適量, 耗油,生抽,老抽,胡椒粉,鹽,糖,油: 各適量
步驟
1首先把魚肉切塊。(我之前試過用鱈魚,不過煎的時候容易碎,我這次就選用了鯽魚。)
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2在大碗中加入半個雞蛋清
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3加入少許鹽
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4加入胡椒粉
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5還有糖
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6一匙芡汁和油
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7攪拌均勻後放入魚塊,腌制十分鐘
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8先把茄子切斷
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9茄子改塊,後切成小塊
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10裝盤後,撒點水,可防止吸油過多
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11熱油鍋中煎炒茄子
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12炒好後,裝盤(稍微煎炒比炸要好,炸的話會更吸油)
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13熱鍋下三匙油
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14再下魚塊
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15把兩面稍微煎一下(翻面時要小心一點,否則,魚塊可能會碎掉)
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16裝盤
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17用鍋中的余油煸炒青椒和紅椒
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18下生薑片、大蒜、蔥花煸炒(為了讓菜肴更香)
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19加入半杯雞湯(可用清水代替)
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20加一匙蚝油
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21加入適量生抽
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22加入適量胡椒粉
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23加入適量糖
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24放入茄子
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25放入魚塊
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26蓋上蓋子
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27煨至八成熟時,倒入一匙玉米澱粉和水勾成的芡汁
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28再下一匙老抽上色
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29轉移到陶瓷鍋中,撒上蔥花
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30蓋上鍋蓋
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31順著蓋沿澆入一匙料酒,再烹煮一會兒即可
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32做好了的食品圖
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