lilyyu 2009-5-5 23:01
生煎鯉魚
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步驟： b0_ _1B q bEi
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1.小鯉魚兩條刮鱗洗淨，從中間對劈成兩片 \!I]*}%R/o
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2.用生抽，老抽，蠔油，雞精，糖，鹽，白胡椒，孜然粉，辣椒，蔥絲醃2小時1De(qR7T0p|3a%o1T
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3.蔥，薑，蒜，辣椒切末；胡蘿蔔，青椒切絲備用
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4.魚醃兩小時後，在平底鍋内加少許油，小火煎魚/z"t @ A,k
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5.把魚兩面煎至發脆，要稍微有點焦才香PY
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6.魚煎好後找個大盤子裝盤#S Z`Dv*?s I
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7.把辣椒薑蔥蒜末依次放入油鍋内小火煸炒，l9EK7sg7h?"] L T
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8.在鍋内加入胡蘿蔔絲和青椒絲，繼續炒
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9.待配菜基本炒熟後倒入剛才醃魚剩下的滷汁，燒開;l(E1Q C.k
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10.把滷汁均勻的倒在煎好的魚上就OK了
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1.味道和烤魚差不多，就是鯉魚刺不少，不知道爲什麽雲南人喜歡用鯉魚？不過也有可能我買的鯉魚
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太小了，下次換成鲳鳊魚試試。
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2.最好用不沾鍋煎魚，普通鍋萬一黏鍋就麻煩了Tp:`%S.R
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