杏鲍菇爆鲈鱼
杏鲍菇爆鲈鱼https://58.ca/data/attachment/images/Kitchen/5mmn1v3eagl.jpg
需要食材:
鲈鱼:一条
杏鲍菇:两个
红青椒:适量
蚝油 糖 生抽 熟芝麻 生粉 料酒 葱 姜
做法步骤
1.
洗好鲈鱼，切去鲈鱼头
https://58.ca/data/attachment/images/Kitchen/gvsf42zvmpi.jpg
2.
沿着脊骨把鱼肉给剔下，然后再剔下腹部上的刺
https://58.ca/data/attachment/images/Kitchen/uuc4lsqx3dc.jpg
3.
把鱼肉的上部3分之一处用刀切开到鱼皮处，不要切断
https://58.ca/data/attachment/images/Kitchen/gwtftkyd5yh.jpg
4.
拿刀贴鱼皮把鱼肉给割下
https://58.ca/data/attachment/images/Kitchen/xqukgrhgooe.jpg
5.
割下鱼皮后，把鱼肉切成条
https://58.ca/data/attachment/images/Kitchen/wmy5tyxomol.jpg
6.
再切成丁
https://58.ca/data/attachment/images/Kitchen/ld3snjutdxz.jpg
7.
切好的肉放入水中洗掉粘液和腥味
https://58.ca/data/attachment/images/Kitchen/j2g4heiittm.jpg
8.
用手挤下水份，加入盐和料酒用手抓匀
https://58.ca/data/attachment/images/Kitchen/ewa2ydetjzk.jpg
9.
放入淀粉用手抓匀，腌制十分钟
https://58.ca/data/attachment/images/Kitchen/o5ryepbjiaz.jpg
10.
兑好调料汁：蚝油、糖、生抽、生粉、熟芝麻
https://58.ca/data/attachment/images/Kitchen/3amyfdaridt.jpg
11.
姜和葱切碎
https://58.ca/data/attachment/images/Kitchen/e1yuo2e5ben.jpg
12.
锅中入油，烧到六七成热，放入鱼肉，炸到定型（不要炸时间长）
https://58.ca/data/attachment/images/Kitchen/4bzdea5vc5o.jpg
13.
杏鲍菇、青红椒各切成条
https://58.ca/data/attachment/images/Kitchen/d2k1pdcjuwz.jpg
14.
把杏鲍菇放入开水中焯下
https://58.ca/data/attachment/images/Kitchen/uuocqbudvrb.jpg
15.
炸好的鱼肉，沥油，将锅中留少许底油，加入葱、姜炸香
https://58.ca/data/attachment/images/Kitchen/cjw1m1v1425.jpg
16.
放入杏鲍菇、青红椒大火炒
https://58.ca/data/attachment/images/Kitchen/yunc5euio3f.jpg
17.
加入鱼肉粒炒
https://58.ca/data/attachment/images/Kitchen/xyar4he5brj.jpg
18.
调味汁拌匀，淋入后炒一炒
https://58.ca/data/attachment/images/Kitchen/cizntqcohfs.jpg
19.
最后加入料酒去腥炒匀出锅
https://58.ca/data/attachment/images/Kitchen/twunahjwutf.jpg
小贴士要保持鱼肉的鲜美营养，油温不宜高和炸的时间不要长不要用白酒代替料酒，因为白酒炒出来的菜发苦。没有料酒也可以用葡萄酒、黄酒、啤酒代替配料也可以用别的代替。剩下的鱼骨头用来熬汤杏鲍菇放入开水中焯，注意不要焯的时间长，否则鲜味流失。焯下是让杏鲍菇口感润滑
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