鲁菜:干烧鲳鱼

翻鱼身的支柱点(头背无鳍的地方)

【鲳鱼的处理方法在这,简单易操作,看一遍你就能学会】复制这条信息€80fyM€7ihrwZ€后打开👉今日头条极速版👈

特点:(干烧鱼红烧鱼不同)

  1. 鲳鱼“鲜“+“香“味(高汤,姜葱蒜,干辣椒,黑豆酱)
  2. "多十字花刀"纹鱼身,好入味

  • 8分热油,促炸 30 秒 定形
  • 小火,长时间煮, 不勾芡
  • 用2小碟夹起熟软鱼,盛盘

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