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原料:鲜嘉吉鱼一尾(约重500克),肥肉丁50克,玉兰片50克,精盐、味精、料酒、酱油、香油、白糖、花椒、大料、干辣椒,醋、姜、蒜、葱各适量。制法:1、将鱼刮净鳞,去鳃及内脏洗净,然后在鱼身上剞柳叶刀,用酱油、料酒码味。2、勺内放宽油烧至八九成热时,将鱼轻轻放入勺中,以防热油溅出,待炸至鱼体收紧、皮色金黄时取出控净油,备用。3、另起油锅,加少许底油烧热,下入肥肉丁煸透,再放入花椒、大料、干虹辣椒煸出香味、辣味;接着下葱、姜、蒜、玉兰片略炒,烹入料酒,下入酱油、白糖、清汤烧沸,放入嘉吉鱼后改用微火煨煮。4、当汤汁变稠时,下入少许味精,将鱼取出盛盘,勺内汤汁加香油,淋在鱼身上即成。特点:色泽红壳,咸鲜辣香,回味略甜,诱人食欲。
Raw materials: fresh Carp a fish (weighing about 500 grams), 50 grams of fat Ding, 50 grams of Magnolia tablets, salt, monosodium glutamate, cooking wine, soy sauce, sesame oil, sugar, pepper, Onion the right amount. System of law: 1, the fish scrape net scales, gills and visceral wash, and then tuna lancet fish body, with soy sauce, cooking wine code flavor. 2, the spoon to relax the oil burn to eighty-nine into a hot, the fish gently into the spoon, to prevent the hot oil splashing, to be fried until the body tightened, skin color golden remove the net oil, spare. 3, another from the pan, add a little base oil heat, into the fat Ding Jian through, then add pepper, aniseed, dried rainbow pepper spicy flavor, spicy; then under the onions, ginger, garlic, Stir-fry, cook the cooking wine, into the sauce, sugar, broth boiling, add Ji Jia fish instead of micro-fire simmer cook. 4, when the soup thickens, the next into a little MSG, the fish out Sheng plate, spoon soup with sesame oil, pour in the fish Serve. Features: color red shell, salty fragrant, slightly sweet aftertaste, attractive appetite.