在煙火氣升騰的廚房里，藏著最治愈人心的美味。酸菜魚，這道讓無數人魂牽夢繞的經典佳肴，以其獨特的酸辣口感和鮮嫩魚肉，征服了眾多食客的味蕾。別以為它只能在餐廳吃到，今天就教你做家常版酸菜魚，步驟簡單，食材常見，零基礎也能輕松拿捏，趕緊跟著做起來吧！

準備一條新鮮黑魚，讓商家處理干凈，我們將它洗凈擦干。魚處理好以后，魚頭對半劈開，魚身去骨，將魚肉斜刀片成約0.3-0.5厘米厚的薄片。魚骨和魚頭剁成塊狀，魚片放入碗中，加入1勺料酒、少許鹽、白胡椒粉、一個蛋清，然后分兩次加入玉米淀粉。用手順著一個方向輕輕抓捏，直到魚片感覺黏糊糊的。淋上一點點食用油，抓勻腌制15分鐘。

酸菜浸泡一小會兒，再用清水沖洗，去除表面多余的鹽分和雜質。酸菜擠干水分，切成小段。鍋中放入比平時炒菜略多一點的食用油，燒熱，下入姜片和1把蒜末爆香。然后倒入酸菜段，轉中火煸炒。加入1小勺白糖，將酸菜充分煸炒，炒出香味，直到酸菜的水汽基本炒干，邊緣微微有些焦黃。

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第三步：

準備好的魚頭和魚骨塊放入鍋中，與酸菜一同翻炒。魚骨表面變色發白，倒入足量的開水，沒過所有食材。加入1勺料酒，大火燒開后轉中小火，蓋上鍋蓋，熬煮10分鐘。準備了黃豆芽、金針菇等配菜，另起一鍋焯水斷生，撈出瀝干水分，鋪在準備盛菜的大碗底部。用漏勺將鍋中熬好的魚骨和大部分酸菜也撈出，鋪在配菜之上。

第四步：

鍋中剩下的湯底再次大火燒開，保持沸騰狀態。腌制好的魚片一片片地快速下入鍋中，用筷子輕輕撥散。看到魚片由透明變為白色，微微卷曲，熟了。煮好的魚片連同湯汁一起，小心地倒入鋪好底料的大碗中。表面均勻撒上蒜末、干辣椒段、花椒粒和蔥花，滾燙的熱油迅速而均勻地淋入，“刺啦”一聲，濃郁的香氣瞬間爆發出來。撒上少許香菜段點綴，一道色香味俱全的家常酸菜魚就大功告成啦！

這道家常酸菜魚就做好啦！夾起一片雪白的魚肉，裹滿誘人的湯汁，入口嫩滑，酸辣開胃，湯汁泡飯更是一絕。無論是家人團聚還是獨自享受，這盆熱騰騰的酸菜魚都能帶來滿滿的幸福感，快動手試試吧！