红烧剁椒鱼头
红烧剁椒鱼头https://s4.cdn.jiaonizuocai.com/caipu/201701/2607/260732446438.jpg/NjAwX2MyXzQwMA.webp食材用料
草鱼头 1个（约500克）
剁椒 3茶匙
葱、姜、蒜 适量
香菜 适量相克食物
酱油 3勺
料酒 4勺
醋 1勺相克食物
糖 少许相克食物
胡椒粉 半勺
盐 适量
油 适量
红烧剁椒鱼头的做法
[*]https://s4.cdn.jiaonizuocai.com/caipu/201701/2607/260732457072.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp1.鱼头去腮洗干净，剖开
[*]https://s1.cdn.jiaonizuocai.com/caipu/201701/2607/260732466655.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp2.在鱼头内侧，撒一些盐和料酒腌至半小时，然后用厨房用纸，吸干鱼头上水分，
[*]https://s4.cdn.jiaonizuocai.com/caipu/201701/2607/260732473707.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp3.准备其他调料
[*]https://s4.cdn.jiaonizuocai.com/caipu/201701/2607/260732481938.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp4.姜蒜切片，葱和香菜切段
[*]https://s4.cdn.jiaonizuocai.com/caipu/201701/2607/260732491167.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp5.锅中多加一些油，烧至七成热放入鱼头，煎至两面金黄
[*]https://s1.cdn.jiaonizuocai.com/caipu/201701/2607/260732498907.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp6.捞出控油
[*]https://s4.cdn.jiaonizuocai.com/caipu/201701/2607/260732506881.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp7.锅中留适量油，爆香姜蒜和剁椒
[*]https://s1.cdn.jiaonizuocai.com/caipu/201701/2607/260732514670.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp8.加酱油、料酒、糖、少许盐和适量清水，大火烧开
[*]https://s1.cdn.jiaonizuocai.com/caipu/201701/2607/26073252735.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp9.放入煎好的鱼头，烧开后转中火烧制
[*]https://s1.cdn.jiaonizuocai.com/caipu/201701/2607/260732528999.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp10.锅中汤汁变浓后，加入胡椒粉、醋调味
[*]https://s4.cdn.jiaonizuocai.com/caipu/201701/2607/260732538019.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp11.再加香葱和葱段
[*]https://s4.cdn.jiaonizuocai.com/caipu/201701/2607/260732544316.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp12.汤汁收至所剩不多即可
[*]https://s1.cdn.jiaonizuocai.com/caipu/201701/2607/260732446438.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA.webp13.成品图
小贴士煎鱼一定要油温烧至够热，再放进鱼头。放入后不要急于翻动，煎制一会后，用筷子轻推，能滑动再煎一会后翻身。
放那么多辣椒会不会影响鱼本身的味道
頁:
[1]