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剁椒魚頭



用料  :

魚頭 一個
剁椒 200克
小紅川椒 2~3個
小蔥 1把
大蒜 8瓣
生薑 30克
料酒 2茶匙
醋 1茶匙
鹽 1茶匙
醬油 2湯匙
白糖 少許
香油 1湯匙
色拉油 2湯匙
蠔油 2茶匙
花椒 20粒
八角 1粒

做法:

1, 將魚頭清除腮,清除頭下一段魚肉的魚鱗,將魚膛中的殘留雜物去掉,特別是黑色的膜,一定要去掉

2, 然後將魚頭從魚下巴那一面豎著從中間劈開成相連的兩半,放入盆中倒入1勺醬油、一勺料酒、一勺蠔油、適量鹽里外抹勻並醃製10分鐘以上

3, 取一個大盤子將切​​成薄片的生薑平鋪到大盤子中

4, 然後將魚頭正面朝上平鋪到生薑上

5, 將剁椒放入大碗中

6, 放入切成碎的蔥、生薑、還有大蒜

7, 再放入蠔油、1茶匙生抽、1茶匙料酒、少許白糖、1茶匙白醋、少許胡椒粉、可以根據剁椒的鹹度再放少許鹽拌勻

8, 將拌好的剁椒平鋪到盤子中的魚頭上,然後放入水已燒開的蒸鍋中,旺火蒸10~12分鐘

9, 將蒸好的魚頭取出,在上面撒上蔥

10, 將熱鍋放入色拉油,再放入花椒、八角小火炒香味然後撈出花椒八角,再倒入香油燒熱,然後趁熱淋在蔥花上即可

By: 小蘭

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