![](/images/node/24/245336.webp?1638104931)
原料
乌鱼(鲈鱼) 盐 料酒 胡椒粉 鸡蛋 大葱 老姜 香葱 耙豌豆 油 清水 淀粉:
步骤
1现剖的鲜活乌鱼或鲈鱼洗干净后将鱼头、鱼骨和鱼身肉分开;鱼头和鱼骨剁成块,用适量盐、料酒和胡椒粉拌匀;
![](/images/seq/93/938592.webp?1638163426)
2鱼身肉片成薄片,用盐、料酒、胡椒粉和蛋清抓匀腌制一会儿;
![](/images/seq/93/938593.webp?1638163426)
3大葱切长段,老姜切片,香葱切花,准备好耙豌豆(北方叫做豌豆黄);
![](/images/seq/93/938594.webp?1638163426)
4热油下姜片爆锅后放入鱼头和鱼骨煎至两面金黄;
![](/images/seq/93/938595.webp?1638163426)
5掺入清水旺火催开,撇去浮末后转入砂锅,放入大葱,转中小火熬至鱼汤乳白;
![](/images/seq/93/938596.webp?1638163426)
6腌过的鱼肉片中放入适量淀粉抓匀;
![](/images/seq/93/938597.webp?1638163426)
7将耙豌豆放入鱼汤,熬至略浓稠,但不宜太厚而导致鱼片不易被拨散、煮透;
![](/images/seq/93/938598.webp?1638163426)
8倒入鱼片,轻轻拨散,煮至变白,调盐味,起锅装钵,撒葱花即可。
![](/images/seq/93/938599.webp?1638163426)