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1
罗非鱼四条,刮鳞去腮,冲洗干净。用咸盐、料酒腌渍二十分钟。
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2
热锅凉油,油热后下鱼煎至两面金黄。然后用炒勺将鱼推至一边,在剩下的油里放入葱、姜、蒜煸出香味,再放一勺豆瓣酱炒出香味。本人撒懒没有将鱼取出。
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3
一定要加开水,否则有腥气。再放少量咸盐、白糖、生抽、醋慢炖。(如有胡椒粉放点更好。)
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4
炖的过程中可将鱼翻身一次,也可轻轻晃动炒锅,以防鱼体粘锅。
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5
待汤汁快收干进,放少许味精,将鱼摆入盘中。如汤汁过稀,也可淋入少量芡汁收浓,淋在鱼身上。然后洒少许香葱。(香菜更好,木有了!)
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6
成品。