遇到漂亮的帶魚一定要買回家燒呀~~~~
豬油煎魚最好吃
燉魚一定要加開水

用料

帶魚

1條

淀粉

適量

蔥姜蒜小米辣

適量

豬油（或者食用油）

適量

黃豆豆瓣醬

一勺

生抽耗油

適量

冰糖

兩小塊

紅燒帶魚的做法

1. 帶魚處理干凈，用紙巾擦一下水，用刀輕輕多劃幾道，撒適量淀粉

1. 熱鍋下油

1. 將帶魚放入鍋內(nèi)，

1. 煎至兩面金黃。不要頻繁翻動，煎好一面再慢慢翻。煎好乘出備用。

1. 鍋里留底油，放入蔥姜蒜小米辣炒香

1. 放入一勺黃豆醬炒香
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1. 將魚肉放入鍋內(nèi)

1. 倒入開水與魚肉持平，加入生抽耗油和冰糖

1. 大火燉至湯汁濃稠。