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原料
鳜鱼: 1条(500g左右), 姜(5、6cm长,2cm宽): 4、5片, 小葱段(5、6cm长): 10根左右, 豆豉酱: 适量, 蒸鱼豉油: 适量, 葱白丝葱绿丝红椒丝: 各样数根, 食油: 适量
步骤
11、鳜鱼(鲈鱼也可)1斤左右一条,请卖鱼师傅杀好去鳞去腮去内脏,回家清洗干净沥干水分;
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22、小葱段(5、6cm长)、姜片(5、6cm长,2cm宽)、豆豉酱备好;
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33、鱼身如图开三刀,刀口插入姜片、葱段,鱼肚里也放一份姜片葱段;
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44、蒸鱼盘底放双短筷子,鱼易熟;
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55、鱼移入鱼盘;如图铺放豆豉酱;起锅烧水、水开后放鱼蒸10分钟(先大火冲出蒸汽后转中火);
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66、蒸鱼时备好葱白、葱绿、红椒这三丝,和一小盅蒸鱼豉油;
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77、10分钟后取鱼出锅,拔去姜片!
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88、再淋豉油撒三丝;另起小锅热油淋在鱼上,呲啦啦几声响;
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99、色彩绚丽、豉香四溢、清甜滑嫩,饭店级蒸鳜鱼上桌啦✌️?
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小技巧
1、豆豉酱、蒸鱼豉油都可以选用李锦记的,用了这两样不用撒盐了