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红烧坨坨鱼的做法川味

更新时间: 2020-06-28 00:00:00     

主料:坨坨鱼1条。

辅料:姜末5克,蒜末5克,花椒10颗,干红辣椒4个,大葱1节,小葱2根,料酒10克,生抽20克,香醋5克,白砂糖5克,豆瓣酱20克。

做法:

1、活杀坨坨鱼去掉内脏,洗净内部黑膜,在鱼身上划上几刀以便入味。在鱼身内外抹上少许料酒,盐和白胡椒粉,入味5分钟;

2、将鱼放入滚油里,小火煎至两面黄,取出放在盘子里待用。注意翻动的时候尽量保护鱼皮;

3、煎好的鱼乘到盘子里待用;

4、把生抽,料酒,白糖和醋调成一碗汁待

关键词: 红烧 做法

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