烹鱼技艺

材料: 料酒, 姜(丝), 青葱,  盐, 鱼露 (蒸鱼豉油), 红椒(丝)

1。蒸鱼 Steam Fish

1.1 架空 – 筷子 或 葱段垫鱼身底 : 受热均匀

1.2 水气出来, 才放鱼入蒸锅 (焯菜等开水后放菜, 同理)。7分钟关火取出。

1.3 鱼取出蒸锅后, 才浇鱼露/䜴油, 否则味道打5折。

1.4 最后一步 “高招” : 澆热油在鱼身。 

7成热的油温很关键, 锅中轻油烟冒出, 放入红椒丝稍煸炒, 这时将其浇在鱼身的香葱上, 才能激出葱味。

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