椒盐带鱼
<p align="left"><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382583601.jpg' /></center></p><strong>做 法：</strong>煎<strong>口 味：</strong>微辣味<strong>难 度：</strong>初级入门<strong>人 数：</strong>2人份<strong>准备时间：</strong>30分钟<strong>烹饪时间：</strong><15分钟<br />主料<center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382583632.jpg' /></center><strong>带鱼</strong>适量<br />辅料<center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382583673.jpg' /></center><strong>淀粉</strong>适量<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382583714.jpg' /></center><strong>葱</strong>适量<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382583755.jpg' /></center><strong>姜</strong>适量<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382583786.jpg' /></center><strong>食盐</strong>适量<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382583817.jpg' /></center><strong>生抽</strong>适量<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382583848.jpg' /></center><strong>料酒</strong>适量<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382583879.jpg' /></center><strong>椒盐</strong>适量<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143825839010.jpg' /></center><strong>番茄酱</strong>适量<br /><br /><br /><strong>椒盐带鱼的做法</strong><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143825839311.jpg' /></center>带鱼段洗干净，加盐生抽料酒葱姜碎腌上二十分钟到半小时。<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143825839612.jpg' /></center>取一干净无水的盘子，倒适量红薯淀粉，加适量椒盐拌均匀。<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143825839913.jpg' /></center>平底锅倒油烧至温热，腌好的带鱼段逐一拍上淀粉。<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143825840214.jpg' /></center>下锅用中火煎炸。<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143825840515.jpg' /></center>一面变色后翻面。<br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143825840916.jpg' /></center>两面焦黄后出锅。如果喜欢，可以再撒椒盐或者配碟沾食。<br /><p align="center"><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143825841317.jpg' /></center></p><br /><br /><br /><strong>烹饪小技巧</strong>1.个人认为煎不炸更省事儿，也比较省油。<br />2.注意火候的控制，不可用大火。<br /><br /><br />
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