lilyyu 2009-5-5 23:01
生煎鯉魚
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步驟：6v6p,y9_$\[;W
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1.小鯉魚兩條刮鱗洗淨，從中間對劈成兩片
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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%B
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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P Le U z Ll
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5.把魚兩面煎至發脆，要稍微有點焦才香
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6.魚煎好後找個大盤子裝盤]3^~ r_6v
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7.把辣椒薑蔥蒜末依次放入油鍋内小火煸炒，
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8.在鍋内加入胡蘿蔔絲和青椒絲，繼續炒t)M(^L~pVY8}
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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M9?+q3rB7IF
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10.把滷汁均勻的倒在煎好的魚上就OK了UiN?p p-el
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總結：c}:rYl
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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g im7I7H-h)F
太小了，下次換成鲳鳊魚試試。 x r tc FM*r3X
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2.最好用不沾鍋煎魚，普通鍋萬一黏鍋就麻煩了L j#s,Qe.GF
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