年年做、年年光，年年吃不夠、年年不夠分每到年底都得準備十幾斤的鲅魚來做?「五香熏鲅魚」?。。。一做就是兩大盆，更要命的是活不到年初四就只剩空盆????親朋好友，所有吃過的就沒有覺得不好吃的，小伙伴們相信我，如果你愛吃熏魚那就一定收藏做起來，絕對不會讓你失望的這絕對是最好吃的熏魚配方和做法????

用料

鲅魚

5條

大蔥

1根

生姜

1塊

大蒜

1頭

八角

2個

桂皮

2塊

香葉

4片

小茴香

半把

干紅辣椒

1把

料酒

4勺

生抽

5勺

老抽

2勺

蠔油

2勺

冰糖

1把

五香粉

1把

食用油

適量

適量

年夜菜必備?「五香熏鲅魚」?的做法

1. 蔥花、姜絲腌魚用，再準備大料如圖。

1. 碗中加入3勺生抽、2勺老抽、1勺蠔油、2勺料酒攪拌均勻備用。準備冰糖、五香粉。

1. 鲅魚先不要洗，剪掉魚鰭，切成一指半寬度的段。

1. 切好后用筷子一捅，內(nèi)臟就出來了，肚子還不會破，放入盆中洗凈。

1. 加入蔥花和姜絲、生抽、1勺蠔油、2勺料酒，拌勻后腌制兩小時以上入味。

1. 用廚房紙挨個吸干水份，這樣炸的時候不會油花四濺被燙到。起鍋燒油，大火燒至油溫七成熱。

1. 一塊一塊的下入鲅魚，轉(zhuǎn)中火。炸至定型后再勤翻動，直到把鲅魚炸干炸透，呈棕褐色。

1. 撈出控油。另起鍋，加入兩勺食用油，油熱下入大料炒香。
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1. 加入清水和冰糖，將炸好的鲅魚挨個碼入鍋中。

1. 到入調(diào)好的料汁，撒五香粉，大火燒開后轉(zhuǎn)中小火慢燉。

1. 燉至湯汁所剩無幾，即將收干即可。

1. 出鍋就可以開吃啦。

1. 放涼后口感更佳