當金黃酥脆的魚身淋上琥珀色醬汁，在盤中綻放成花，酸甜香氣撲面而來時，你會明白為什么松鼠桂魚能成為宴請賓客的 “鎮桌之寶”。別被它精致的造型唬住，掌握幾個關鍵技巧，你也能輕松拿捏！接下來就帶你解鎖這道色香味俱全的經典美味。

食材準備：

主食材：鮮活桂魚1條、青紅椒各1/2個、胡蘿卜1/3根、豌豆30克、番茄醬60克。

調味料：玉米淀粉200克、料酒2大勺、生抽1大勺、香醋4大勺、白砂糖3大勺、鹽1小勺、生姜1塊、蔥1段。

制作步驟：

1.桂魚宰殺洗凈，沿魚尾處將魚頭和魚身分離，魚身從中間片開，剔除魚骨。用斜刀在魚肉上劃菱形花刀，深度至魚皮但不切斷，放入碗中，加1大勺料酒、1小勺鹽、姜片、蔥段，抓勻腌制15分鐘。

2.腌好的魚抖掉蔥姜，均勻裹滿玉米淀粉，用手輕輕按壓，確保每一處刀縫都沾滿粉。尤其是魚皮部位多沾些粉，放入漏勺中，抖掉多余淀粉。

3.鍋中倒入寬油，燒至插入筷子、周圍冒細密氣泡，先拎起魚尾，將魚身炸定型，再小心放入魚頭，用勺子舀熱油反復澆淋魚身，讓魚自然彎曲成松鼠狀。轉中火炸4分鐘，表面金黃酥脆撈出，待油溫升高，復炸1分鐘，逼出多余油脂。

4.起鍋留少許底油，放入青紅椒丁、胡蘿卜丁、豌豆，翻炒至斷生。加入60克番茄醬，炒出紅油，倒入1大勺生抽、4大勺香醋、3大勺白砂糖、半碗清水，煮開。淋入2勺水淀粉勾芡，熬至醬汁濃稠透亮。

5.炸好的桂魚擺入盤中，趁熱將醬汁均勻澆在魚身上，瞬間就能聽到 “滋滋” 作響的美妙聲音！美味大功告成。

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夾起一塊掛滿醬汁的魚肉，外酥里嫩的口感在舌尖綻放，酸甜滋味瞬間打開味蕾。這道美味，如今也能成為餐桌上的常客。快動手試試，做完別忘了曬出你的成果，還有更多寶藏菜譜等你來解鎖！