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柳叶三锅黄骨鱼石锅的做法

更新时间: 2020-08-19 00:00:00     

原料:黄骨鱼400克,水发黑木耳50克,莴笋100克,青、红椒圈各10克,香菜1克。调料:菜子油80克,蒜泥5克,郫县豆瓣20克,小料(姜片、葱段各8克),A料(盐、味精、鸡精、鸡汁、辣鲜露各5克),料酒15克,胡椒粉3克,高汤750克。

制作:

1、黄骨鱼宰杀洗净,莴笋切成丝;黑木耳焯水;

2、锅内放入菜子油20克,烧至五成热时,下蒜泥炒香,再放入郫县豆瓣酱,小火炒出红油,离火;

3、锅内放入剩余的菜子油,烧至五成热时,放入黄骨鱼,小火煎至色泽金黄,放入小料,烹料酒,下高汤、炒好的郫县豆瓣、大火烧开,黑木耳、莴笋丝烧至入味,撒上胡椒粉,离火后将莴笋丝放入石锅内垫底,木耳,摆放在黄骨鱼下面,将汤汁浇入容器内,撒入青、红椒圈和香菜,上桌后加热即可。

关键词: 柳叶 做法

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