用料

河鱸魚

1條

香菇

3朵

小蔥

2根

3片

生抽

3勺

料酒

2勺

香油

1勺

2克

黑胡椒粉

2克

紅椒

1/4個

青椒

1/4個

大蔥

1段

年年有余：蒸鱸魚（詳解版新手友好）的做法

1. 鱸魚分河鱸魚和海鱸魚。我家常買河鱸魚。買的時候請店家處理好，魚身兩面斜切幾刀。

1. 香菇去蒂切片，小蔥切長段。姜三片切長條。

1. 處理裝飾用的青紅椒絲。青椒紅椒大蔥，各取大拇指長的一段。

1. 和青紅椒片掉肉，只留下薄薄的皮，大蔥只用一層皮。這一步要仔細，夠薄才行。

1. 切細絲，泡入清水中，過一會會自然彎曲。

1. 首先去除魚的腥味。蒸鍋倒大量水燒到沸騰。再準備一大盆涼水。
   抓住魚頭，將魚身放入熱水鍋中燙5秒，立刻取出，放入涼水中降溫，防止魚肉過熟。

1. 蒸鍋放好蒸架。再如圖放上盤子，用筷子搭一個架子。（可以用剛才燙魚的熱水，如果換水，需要重新燒開到沸騰）

1. 調醬汁：2勺料酒，3勺生抽，1勺香油，少許糖和黑胡椒粉。

1. 先放香菇，再放魚，然后在魚身鋪姜片和蔥段。

1. 淋上醬汁，蓋好鍋蓋，大火蒸6分鐘。
2. https://weibo.com/ttarticle/p/show?id=2309405163994112721063
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1. 到時間后關火，再燜2分鐘，出鍋。

1. 蒸好的鱸魚出鍋裝盤，魚身擺上香菇，淋入蒸出來的醬汁。

1. 擺放青紅椒絲和蔥絲。炒鍋燒2勺量的油至冒煙，趁熱淋上，完成。

1. 年年有余好兆頭。

1. 剛出鍋趁熱吃，魚肉特別嫩。

小貼士

-常規的蒸鱸魚蒸制時間要10分鐘。咱們先將魚先一下，既可以去除腥味，又能節約蒸制時間。
-蒸魚一定要用沸騰的水，大火蒸。
-買回來的鱸魚先用手摸一摸，有無未剃干凈的鱗片，最好再用廚房紙吸干魚表面的水分，這樣做也可以去腥。