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        豆瓣魚

           選鱖魚或鯉魚,清理后用刀在魚身兩面劃數刀,抹上少許鹽,放入六成熱的油中,將兩面煎成淺黃色。然后,下剁碎的豆瓣醬,姜蒜及蔥花末炒到出香味油呈紅色時加醬油及湯,放魚入湯中,蓋上鍋蓋,在小火上慢燒約五分鐘(在燒的過程中加白糖),一直燒到魚入味,把魚盛入盤內。鍋內的湯汁用水淀粉勾芡,待汁濃亮油時放醋和蔥花拌勻,將汁淋在魚上即成。菜品特點:魚紅亮,味濃鮮,酒飯均宜。

          
          
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            91欧美激情一区二区三区成人