8.3綜合評分

160人做過這道菜

梧桐周末下廚房

吃多了清蒸魚，偶爾來個紅燒換換口味兒。

用料

1條

花椒

8粒

生抽

4勺

老抽

1勺

料酒

4勺

5瓣

3片

2克

2克

淀粉

1勺

1根

食用油

30克

干辣椒

3個

紅燒魚的做法

1. 魚洗凈背部劃2刀，用廚房紙吸干水分，熱鍋冷油，油燒8成熱放入姜片炸一小會，放入魚中火煎至兩面金黃。

1. 再加大蒜花椒干辣椒小火繼續煎，煎出香味。

1. 再加入料酒，生抽老抽，鹽和糖，加開水沒過魚，燒開后加入蔥結轉中火蓋鍋蓋燉煮10分鐘后轉小火煮10分鐘。

1. 把魚和配料撈起來裝盤。

1. 鍋里的湯汁加上水淀粉收汁，大火收汁到濃稠后淋在魚上。

1. 點綴蔥花，紅燒魚就做好啦！

小貼士

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1，我用得是立魚，可以換成鳊魚，鯽魚，鱸魚都行。
2，魚一定要煎至2面金黃，最后口感才有層次。
3，喜歡吃辣的可以再加點紅油或者豆瓣醬，因為我喜歡吃魚的原汁原味就沒有加豆瓣醬，根據自己喜好調整。
4，勺子大小就是普通不銹鋼勺大小，調料根據魚的大小調整，我這個魚大概400克。