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原料
生薑少許: , 鯽魚: 兩條, 鹽: 少許, 蔥白: 少許, 料酒: 少許, 通草: 少許, 絲瓜絡: 少許, 山藥: 一小段, 豆腐: 一小塊, 金針菇或者蘑菇: 少許, 絲瓜或者小白菜: 少許, 牛奶: 適量, 白糖: 少許
步驟
1鯽魚兩條洗凈,瀝干水分,備用!
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2蔥姜少許!
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3炒鍋加熱,熱火涼油,油不要太多!!把火調小點。
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4用鍋蓋遮蓋一點,把鯽魚放入鍋中,煎兩面!
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5煎出魚香味,
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6煎魚時火不要太大!
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7放入蔥姜翻炒一下!
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8加入涼水!記住是涼水,不要熱水!
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9放入通草,絲瓜絡,少許!!
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10料酒少許,大火開鍋!
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11開鍋後,把魚用鏟子整碎!
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12小火熬一到兩個小時,肉骨分離,
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13最好是選個砂鍋,!快熬好時,放鹽適量!
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14用漏勺過濾出魚湯。
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15過濾出湯
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16魚湯呈現奶白色!喝一口比較鮮香,
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17過濾出來的魚湯備用!
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18小砂鍋放入魚湯,放少許牛奶,再加少許白糖。(一點點哦)
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19加入山藥,胡蘿蔔,絲瓜。蘑菇等
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20也可以放點小白菜!蔬菜煮熟了就可以享用了!
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小技巧
1 煎魚時可以用廚房用紙把魚身上的水分蘸干,煎的時候魚肚子朝外,小心濺到身上! 2 記住冷水下鍋! 3 魚一定要煎,不煎湯不會呈現奶白色哦!