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清汤酸菜鱼怎么制作

更新时间: 2020-09-15 00:00:00     

材料:黑鱼、酸菜、青红小辣椒、盐、姜、蛋清、鸡精、料酒。

鱼洗净,斜刀片下鱼肉、鱼骨,加盐、料酒、姜片去腥调味,加鸡蛋清使鱼肉更滑嫩,腌制20分钟;酸菜入锅翻炒直到出香味后盛出备用;黑鱼鱼头、鱼骨入锅煎透,表面略有焦黄色时加入酸菜、少量青红椒,翻炒片刻,加凉水;鱼汤沸腾后,鱼肉下锅,不加锅盖,煮3-5分钟;加鸡精调味,出锅加青红椒点缀。

关键词: 清汤 酸菜 怎么 制作

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