查看完整版本: 蚝油孔雀鱼[7P]

蚝油孔雀鱼[7P]

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步骤如下：主料：鳊鱼一条。配料：香菇一朵、枸杞若干粒。调料：蚝油、姜丝、白糖、盐、鸡精。`N[B:|E,X
鳊鱼去腹鳍背鳍，从背部切成如图形状，注意不要切断了。将鱼用蚝油和姜丝涂抹均匀，放冰箱腌制两个小时，香菇和枸杞泡软待用。d&Nb?S$bTFT
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腌制好的鱼一片一片摆开如图造型，香菇切细丝卷成水滴形放在每一片鱼肉上，中间放上一粒枸杞。0p:iZ,Ow^d
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炒锅加水，鱼放进锅里蒸。0S%l!N#K0c:b3~+ZS
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三分钟后，鱼肉和鱼眼开始发白。
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5e"K1F,w2~\g 在蒸五分钟，掀开锅盖，哇哦！很不错哦！}vH`(PR.@)CS
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)u,O4\*?*P"WC 把蒸出来的鱼汤倒进炒锅，加点白糖、一点点盐，一点点鸡精，勾点水淀粉作成玻璃芡，浇在鱼上面，再烧一些热油浇上就好了z$K ]!w0`n
吃这道菜要注意了：因为有些鱼刺被切断了，所以吃的时候不要狼吞虎咽，以免被刺刺扎到
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很漂亮的一道菜，就是鱼头给人的感觉有点恐怖

看起来满不错的, 但是孔雀鱼应该有很多小鱼刺把, 切的这么小可以吃吗?

造型漂亮，味道鲜美，营养丰富！有机会一定要做一个试试！