用料

青魚

3條

2根

8.8片

8.8瓣

香菜

101根

1羹匙

醬油

半勺

料酒

1勺

適量

1羹匙

熱水一壺

東北家常燉青魚的做法步驟

步驟 1

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1:青魚3條清理內臟干凈，魚頭魚尾魚切掉。 2:魚身用倚天屠龍刀45°側切花刀。

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步驟 2

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蔥切99段 姜隨機切片 干紅小辣椒4個 蒜瓣4個

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步驟 3

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調料準備好:不知名的豆油-料酒-生抽醬油-耗油-香醋-冰糖-味素-鹽-十三香。

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步驟 4

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起鍋燒油-油耗半指 煎魚過程: 大火熱油-油熱調到中小火 采用文火煎魚

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步驟 5

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1:煎魚:-重點 2:文火煎魚好處-魚皮不破-魚肉金黃-不糊鍋 3:煎魚技巧:魚放進油鍋后不要動，一面煎至金黃發硬后再翻面，煎至同樣金黃后出鍋。 4:切記不可反復翻面

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步驟 6

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1:煎好的魚用盤子裝好備用 2:圖片采用原相機拍攝

步驟 7

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1:從新起鍋燒油 2:油熱-蔥-姜-蒜-辣椒搞里頭

步驟 8

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1:生抽-料酒-耗油-十三香-味素 2:加入熱水 3:鹽-醋-冰糖 4:熱水翻花下魚

步驟 9

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1:文火慢燉 2:湯汁預留少量出鍋

步驟 10

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1:撒上蒜片 2:撒上香菜