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原料
白鰱: 1條約2斤, 嫩薑、老薑、花椒、蒜: 適量, 白糖,醋,豆瓣,料酒: 適量, 小米椒: 少許, 小青椒: 少許, 芹菜: 50g, 香菜: 50g, 大蔥: 3根, 豆芽: 150g, 泡椒酸菜: 適量
步驟
1把各種配料切好,魚洗乾淨用鹽和料酒去腥味。
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2放芡粉裹魚
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3把魚放鍋里過油
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4炒料,依次放入豆瓣、姜蒜、花椒、泡椒酸菜、少許醋和白糖、大蔥炒香
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5加水燒開,沒過於料多一點點。喜歡吃湯料的可多加水。
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6依次放入魚。煮開後放入嫩薑、芹菜杆、大蔥、青椒
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7煮開2分鐘,放香菜、芹菜葉
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8把鍋里的菜和魚起鍋,放豆芽
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92分鐘,豆芽起鍋,放少量芡粉,勾濃湯汁
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10把湯汁加入起鍋的魚里
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