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原料
蓬蒿菜: 300g, 黄鱼: 12条(减半也可以), 竹笋: 1个, 鸡蛋: 2枚, 盐: 少许, 老酒: 适量, 淀粉: 3汤匙, 麻油: 少许淋面
步骤
1小黄鱼去头、洗净
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2劈鱼、去骨
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3鱼片去骨后切丁
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4加料酒适量、盐少许、味精少许
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5用筷子翻拌均匀
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6竹笋切丁备用
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7蓬蒿菜去蒂、洗净,淖一下水,软即撩出。
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8切末后用纱布或手拧干备用
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9锅烧热,加冷油,小火煸炒十分钟左右捞出
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10不用补油加入黄鱼丁大火翻炒至变色捞出
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11加一点油,放入沥干的蓬蒿菜翻炒一会儿
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12加入水后烧开
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13烧开后加入黄鱼丁、竹笋丁
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14再次烧开,继续大火,后放入盐少许、味精少许、糖一点点,并加入淀粉汁(淀粉2汤匙+半碗水)勾芡
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15最后,鸡蛋打散,倒入锅中,溜一下。
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16出锅,加少许麻油~
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17色香味俱全的宁波菜完成啦~
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