花鲢鱼,芹菜(一定要用白芹菜,又称本地芹菜,不能用西芹)

辅料:

水淀粉(一定要红苕粉),大蒜,大葱,干辣椒,姜,泡生姜,泡海椒,豆瓣,味精,胡椒粉,花椒粉,花椒粒,盐,陈醋,八角,茴香,鸡精,酱油,料酒,糖,植物油和牛油

辅料比较多,不过要好吃的味道就得这样

鲜活的花鲢鱼

http://www.108sp.com/Admin/eWebEditor/UploadFile/200831721347293.jpg

芹菜(一定要用白芹菜,又称本地芹菜,不能用西芹)

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213420420.jpg

水淀粉(一定要红苕粉)

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213429184.jpg

大蒜

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213439997.jpg

干辣椒(煎断)

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213523807.jpg

葱切段,姜切粒

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213531283.jpg

泡生姜,泡海椒切粒

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213544578.jpg

豆瓣

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213553513.jpg

味精,胡椒粉,盐,花椒粉

http://www.108sp.com/Admin/eWebEditor/UploadFile/200831721363595.jpg

花椒粒

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213614650.jpg

陈醋

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213624366.jpg

做法:

准备鱼块

去除鱼鳞

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213714647.jpg

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213744775.jpg

剖鱼

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213759236.jpg

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213815913.jpg

洗鱼,去除鱼血水

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213854696.jpg

http://www.108sp.com/Admin/eWebEditor/UploadFile/200831721394553.jpg

去除血水后,用干净毛巾将鱼擦干净,然后剁鱼

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317213943193.jpg

这里是已经剁好的鱼块

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214013465.jpg

将剁好的鱼块码盐

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214040633.jpg

然后加入酱油,料酒,味精

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214056946.jpg

再将鱼块码上水淀粉,淀粉的量要稍多些,比滑肉片多,比酥肉淀粉少

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214137906.jpg

这里是码好水淀粉的鱼块

http://www.108sp.com/Admin/eWebEditor/UploadFile/200831721420100.jpg

准备酥鱼

煎油(最好是猪油和菜油的混合油)

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214231378.jpg

油温九成热时开始酥鱼

http://www.108sp.com/Admin/eWebEditor/UploadFile/200831721439970.jpg

分多次将鱼酥泡,鱼下锅稍微炸一下即可,这道工序是为了使淀粉和鱼充分粘合,免得鱼被煮散,而不是为了让鱼熟

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214325100.jpg

是已酥泡的鱼块

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214344876.jpg

在酥好的鱼块上加入已用油爆香的葱段,干辣椒,花椒粒

http://www.108sp.com/Admin/eWebEditor/UploadFile/200831721440789.jpg

煎制煮鱼的汤料

把油锅烧热，放入植物油和牛油，将泡生姜、泡山椒倒进去爆炒

再加适量干辣椒段,一大把花椒粉,一点豆瓣,一点八角茴香,一大勺鸡精,一勺盐，全部炒得香香的，再加酱油,陈醋,料酒适量和一点点糖,之后加入高汤(高汤多点)

http://www.108sp.com/Admin/eWebEditor/UploadFile/200831721455908.jpg

煮开汤料后加入酥好的鱼块,葱段,干辣椒,花椒粒,

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214611119.jpg

大火烧沸后,小火慢慢焖煮,十五分钟后将蒜拍扁后加入锅中,加入芹菜后再煮上三分钟

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214630497.jpg

最后关火,放上一大勺陈醋(陈醋的目的是为了去腻),最后加入味精和水淀粉勾芡,收工

http://www.108sp.com/Admin/eWebEditor/UploadFile/2008317214641586.jpg