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原料
黄鱼: 2条, 自制甜酒酿: 100克, 姜片,蒜片: 适量, 葱段: 适量, 自制泡椒酸萝卜肉糜酱: 1小勺, 李锦记味极鲜: 15ml, 李锦记老抽: 5ml, 糖: 2克, 盐(抹鱼用): 1克
步骤
1酒酿烧汁黄鱼——黄鱼处理干净,用刀划上几刀,抹上一点盐,腌制一会,平底锅放油烧热,煸香姜片和蒜片,放入黄鱼煎至两面金黄色,
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2倒入自制甜酒酿,淋上李锦记味极鲜,适量老抽,自制泡椒酸萝卜肉糜酱,半碗水煮开,然后小火慢慢煨一会,
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3汤汁减少,加糖调味,稍收汁,撒上葱段,
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4即可出锅装盘享用!
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