查看完整版本: 生煎鯉魚

生煎鯉魚

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|vg:uS#L3O-Uh dib e 步驟：
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1.小鯉魚兩條刮鱗洗淨，從中間對劈成兩片'[/Y5Kbt%Pw
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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%F1sP;rEv6Y
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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.{3~(i(\,y l7`:Zv

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5.把魚兩面煎至發脆，要稍微有點焦才香x/Lf4N.v

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k)F(X$q@%WF+Ks 6.魚煎好後找個大盤子裝盤
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7.把辣椒薑蔥蒜末依次放入油鍋内小火煸炒，vL#W!A2MN]-j8r s

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}(rw'Qi:L 8.在鍋内加入胡蘿蔔絲和青椒絲，繼續炒H5['r7n RBB7L

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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1n*|M7B8VSp

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*k#}p|2gj8IC i 10.把滷汁均勻的倒在煎好的魚上就OK了&rIY.p6}7BS

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總結：
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S3^+gG-y 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-X5\(BhG9YY
太小了，下次換成鲳鳊魚試試。/c:OG?2OP&{1O

{U7_0cl[k 2.最好用不沾鍋煎魚，普通鍋萬一黏鍋就麻煩了ht%LSGa

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