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原料
新鮮小黃甲魚: 數條, 莆田滷水老豆腐: 一塊, 蔥: 幾根, 姜: 半個, 生抽: 適量, 鹽: 適量, 雞精: 適量
步驟
1小黃甲魚殺好洗凈備用;
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2老豆腐切小塊備用;
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3蔥洗凈,切半指長;
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4姜洗凈,切片;
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5熱油,先下小黃甲魚下鍋小火煎,煎好一面後,下蔥段和薑片,魚煎至兩面微焦和姜、蔥段一起撈起備用;
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6熱油,小塊老豆腐下鍋小火煎,煎兩面微焦即可;
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7當豆腐塊兩面微焦時,下煎制好的魚、蔥段、姜,加少量開水和生抽,沒過豆腐即可;
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8中火烹制,還有一些湯汁時加少許鹽和雞精,開大火收汁,後出鍋擺盤。
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小技巧
豆腐要選滷水老豆腐哦~