紅運黃花魚
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<div class="y">2014-2-16 11:10 上傳</div>
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<strong>主料：黃魚(大黃花魚)400克<br />
輔料：紫蘇1把，剁椒2湯匙，鵪鶉蛋6個<br />
調料：食鹽3克，醬油1湯匙，姜1塊，蒜5粒，蚝油1湯匙，啤酒100克，蔥薑汁1湯匙</strong><br />
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紅運黃花魚的做法<br />
<strong>1.將處理過的黃花魚腹內洗淨，擦乾表面水份，用刀輕輕在背面劃上一字刀<br />
2.加入薑汁水，均勻抹在魚身，再均勻抹適量鹽醃製10分鐘<br />
3.紫蘇洗淨，大蒜生薑切成末<br />
4.不粘鍋放少許油，將黃花魚煎至兩面金黃後輕輕滑出<br />
5.鍋內另行放少許油，放入生薑大蒜和紫蘇<br />
6.再放入剁椒炒香<br />
7.加入啤酒<br />
8.調入蚝油和醬油<br />
9.把魚滑到鍋裡，水開後用小火加蓋燜燒2分鐘後輕輕翻到另一面再燜燒2分鐘<br />
10.待鍋內汁水濃稠時，將魚滑到盤裡，澆上湯汁，撒上蔥，在周圍擺上剖開的熟鵪鶉蛋</strong><br />
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烹飪技巧<br />
<strong>1、薑蔥水就是用拍破的生薑和香蔥加少許水搓制而成。<br />
2、黃花魚煎好後容易碎，取出時需小心，以保證形狀完整。<br />
3、鵪鶉蛋可在炒菜前煮好。</strong><br />