清蒸桂鱼 Post published:June 18, 2020 Post category:肉类 食材 桂鱼 1条 盐 1/2茶匙 料酒 20g 姜 5片 醋 20g 蒸鱼豉油 15g 新鲜红辣椒 1个 葱花 少许 步骤 桂鱼去鳞、去腮及内脏,清净干净后置于碗中,背上剖花刀,将鱼的两面和肚子抹少量盐,码上姜片,加入料酒和醋,腌渍5-10分钟; 油纸包鱼,架上蒸锅组,18分/V/小勺; 将蒸好的鱼取出,淋上蒸鱼鼓油、撒上葱花即可。 Read more articles Previous Post傣味柠檬鸡 Next Post鲍鱼红烧肉 微信扫码 You Might Also Like 萝蔓生菜虾松 May 25, 2020 糯米椒炒猪肉 May 9, 2020 葱烧黄鱼 June 24, 2020 干锅鸡丁 May 25, 2020