查看完整版本: 生煎鯉魚

生煎鯉魚

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P` q3u*s^ 步驟：
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1.小鯉魚兩條刮鱗洗淨，從中間對劈成兩片,y1a6k#I \$D

c`*Ox*Bh 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

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y$a(]^.W]!l,gv 3.蔥，薑，蒜，辣椒切末；胡蘿蔔，青椒切絲備用
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N^&g\1I,Ii(T 4.魚醃兩小時後，在平底鍋内加少許油，小火煎魚
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gjw*L$f0|:mC 5.把魚兩面煎至發脆，要稍微有點焦才香
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d:aP?/Dd k 6.魚煎好後找個大盤子裝盤
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E8D 7.把辣椒薑蔥蒜末依次放入油鍋内小火煸炒，
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8o7Ps~1D1l^ 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,e
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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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總結：
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CSH9Ai&tCTe;\+lP$? 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LGU#U j
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
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