大家好，歡迎來到農(nóng)村美食課堂，鱸魚這樣做真的太好吃了！外酥里嫩，醬汁濃郁，連吃兩碗飯！

今天這道菜是媽媽從小到大都愛吃的紅燒鱸魚。以前都是她做給我吃，現(xiàn)在長大了，我也要給她露一手。

準(zhǔn)備一條新鮮的鱸魚，清洗干凈后，在兩側(cè)各切三刀，方便入味。在魚身上拍上一層薄薄的玉米淀粉。

鍋中倒入多一點(diǎn)的油，把魚放進(jìn)去，小火慢煎至兩面金黃即可出鍋備用。

另起一鍋，加入少許底油，放入姜片、蒜瓣爆香，再倒入生抽、老抽、蠔油、料酒、白糖、醋，大火熬煮出香味。

接著加入沒過魚身的熱水，大火燒開后轉(zhuǎn)中小火燉煮 10 分鐘，讓魚肉充分吸收湯汁的味道。

10 分鐘后，將魚放入鍋中，輕輕翻動一下，讓魚均勻裹上調(diào)好的醬汁，再蓋上蓋子繼續(xù)燉煮 10 分鐘。

時(shí)間到，關(guān)火，撒上蔥花就可以出鍋了。

這道鮮美又下飯的紅燒鱸魚就做好了，喜歡的朋友趕緊去試一試吧！

如果你也想學(xué)會這道菜，那就跟我一起做起來吧！

準(zhǔn)備一條鱸魚，清洗干凈以后，在背部劃上幾刀，這樣更加入味。

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往魚身上抹上食鹽、胡椒粉腌制 10 分鐘。

接下來我們來炸魚，鍋內(nèi)倒油，油溫六成熱時(shí)下入魚，用中小火慢慢煎至定型，然后翻面，直至兩面呈現(xiàn)金黃色即可出鍋。

鍋留少許油，放入生姜、大蒜炒出香味，再放入番茄醬、生抽、老抽、白糖、食鹽、雞精、清水，大火燒開。

水開以后，把魚放入鍋中，改中小火慢燉 10 分鐘，讓魚肉充分吸收湯汁，最后淋入少許水淀粉勾個薄芡，就可以出鍋裝盤了。