油酥小黃魚
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<div class="y">2014-3-22 08:44 上傳</div>
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所需材料：<br />
<strong>小黃魚，蔥段、薑片，麵粉。</strong><br />
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醃漬料：<br />
<strong>料酒、鹽、白胡椒粉。</strong><br />
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調味料：<br />
<strong>椒鹽、雞醬。</strong><br />
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做法：<br />
<strong>1、小黃魚去內臟、鰓，洗淨，用紙吸乾水份後，用料酒、鹽、白胡椒粉，蔥段、薑片醃製半小時。<br />
2、將醃好的小黃魚的兩面拍上一層薄薄的麵粉，拎起魚尾，抖掉多餘的麵粉。<br />
3、鍋內放油，六成熱時，改小火，逐條放入小黃魚，將其慢慢炸熟。逐條撈出控油。<br />
4、將火調回大火，待油溫重新升高到八九成熱時，將小黃魚放進，大火復炸至表面金黃，即可撈出，與椒鹽、雞醬一同上桌。</strong><br />