鯛魚肥美，營(yíng)養(yǎng)高，魚刺少。給小朋友作為蛋白質(zhì)補(bǔ)充非常好。

用料

原材料：

彩云鯛魚

1條

蔥姜

適量

調(diào)味料：

花椒

少許

料酒

2勺

蒸魚豉油

2勺

少許

清蒸彩云鯛的做法

1. 鯛魚洗凈，背部劃花刀，便于蒸熟及入味。

1. 背部肉厚，可以開一刀，使各部位的肉能同步蒸熟。

1. 加入姜絲、料酒和薄鹽，腌制20分鐘。

1. 魚盤底部鋪蔥絲和姜絲。
   為了能將魚架空，接觸魚盤的那一面可以進(jìn)入蒸汽，魚肉正反兩面同步蒸熟。

1. 魚瀝干，鋪入魚盤。

1. 鍋內(nèi)燒開水后，放入魚盤，隔水蒸8-10分鐘。

1. 趁這會(huì)兒，切蔥絲。
   小蔥葉卷起再切細(xì)。

1. 大蔥白切細(xì)。

1. 泡水，就卷起來(lái)了。
   瀝干水分。

1. 魚出鍋，倒掉蒸魚的湯汁。
   鋪上蔥絲，倒入蒸魚豉油。

1. 加入花椒，燒熱油。
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1. 潑在蔥絲上。

1. 齊活，開飯！