豆豉干煸帶魚(yú)制作方式

1、材料：帶魚(yú) 300克，黑胡椒碎或粉末5克，料酒15克，花椒10克，豆豉20克，干紅辣椒5-10支（依照喜愛(ài)辣的程度酌量），大蒜8-10瓣，醬油15克，鹽適量，蔥花10克，白糖5克。做法：1帶魚(yú)用水清洗干凈以后，剪成大段，再用廚房紙擦拭掉表面的水分。2用刀將帶魚(yú)切成2根手指寬的段兒，放在盤(pán)子里，撒入黑胡椒碎拌勻。3加入料酒，用手或筷子攪拌均勻。4腌制15分鐘，使帶魚(yú)提早入味。5鍋里倒入適量的食用油，涼油下入花椒粒。6待油溫升高、油面微微冒煙時(shí)警惕地放入帶魚(yú)段。7一面炸好后，轉(zhuǎn)另一面炸。8撈出帶魚(yú)，濾去多余的油。9在炒鍋里倒入少量的食用油（平常炒菜用量的1/4即可），加入蒜瓣和豆豉，小火煸出香氣。

2、10放入步驟8里炸好的帶魚(yú)段，翻炒幾下。11加入醬油和白糖，繼續(xù)煸炒。12待汁收干后，加入少量的鹽，翻炒均勻后關(guān)火。撒入蔥花，盛盤(pán)即可，香噴噴的豆豉干煸帶魚(yú)就做好了。小貼士：1若是喜愛(ài)豆豉的味道，也能夠在干煸前在案板上將豆豉用刀切幾下，顆粒狀的豆豉變成碎末后會(huì)更入味。2炸魚(yú)時(shí)避免油花四濺或蹦油的小竅門(mén)：一是在炸魚(yú)的油里放幾?；ń?；二是炸帶魚(yú)必然要等油燒熱了、微微冒煙以后再下入魚(yú)段，如此既可不能使油花四濺，也能維持魚(yú)皮的完整、不破皮。3如此做出來(lái)的帶魚(yú)是外焦里嫩的，嚼起來(lái)味道十足，適合作為夏日餐桌上的小涼菜。若是喜愛(ài)軟嫩口感的帶魚(yú)，也能夠在炸之前將帶魚(yú)在雞蛋液或面粉里裹一下，再進(jìn)入油鍋炸，做出來(lái)

3、的魚(yú)肉就很軟嫩。Material:Hairtail 300 g, 5 g chopped pepper or powder, cooking wine for 15 grams, 10 grams Chineseprickly ash, tempeh 20 grams, dried chilies 5-10 (according to deliberate like spicy degree), garlic8-10 disc, 15 grams of soy sauce, salt, chopped green onion 10 grams, 5 grams of sugar.Practic

4、e:1. Hairtail water after clean, cut into chunks and then wipe off the surface of the water withkitchen paper.2. Use a knife to cut the ribbon fish into 2 finger width of canary wharf, on a plate, sprinkle thechopped pepper. Mix well.3. Add cooking wine, with the hands or chopsticks stir to mix well

5、.4. Mix with marinade for 15 minutes, make the hairtail ruwei ahead of time.5. The right amount edible oil pan, cool down to the prickly ash seed oil.6. To be a burning high oil temperature, oil level slightly put hairtail section carefully.7. After a good Fried, turn to the other side.8. Scoop out

6、the hairtail, filter the excess oil.9. Pour into a little cooking oil into fry pan (1/4) cooking use at ordinary times, add the clovesand tempeh, small fire fanned out fragrance.10. Add Fried in step 8 hairtail, stir fry a few times.11. Add soy sauce and sugar, continue to stir-fried.12. After being

7、 juice to dry, add a small amount of salt, stir evenly after turn off the heat. Intothe chopped green onion, traying to sweat the savory douchi hairtail is ready.Tip:1. If you like the taste of lobster sauce, also can be on board before stir-fry natto a few timeswith his knife, granular SSP after me

8、lted into a serving platter.2. When the fish oil to prevent spray 4 splash or jump tips: one is in the fish oil, put a few grainsof prickly ash; 2 it is Fried hairtail must wait for oil heat, smoke slightly later down to fish, soneither make spray 4 splash, also can maintain skin integrity, dont break the skin.3. This made hairtail is outside the coke in tender, taste flavour is dye-in-the-wood, for summersmall cold dish on the table. If you like soft tend