醋椒鱼
<p><b style="mso-bidi-font-weight: normal">醋椒鱼</b></p><p><b style="mso-bidi-font-weight: normal"></b> </p><p><center><img style="FLOAT: none" title="SAM_7376.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192249718104.jpg"/></center></p><p><center><img style="FLOAT: none" title="SAM_7375.JPG" src="http://i3.meishichina.com/attachment/201412/22/1419224971499.jpg"/></center></p><p><b style="mso-bidi-font-weight: normal"></b> </p><b style="mso-bidi-font-weight: normal"><p><b style="mso-bidi-font-weight: normal">醋椒鱼</b></p></b><p>醋椒鱼的调味主要是香醋和胡椒粉，味道独特。鱼的选择讲究新鲜，一般用淡水鱼较好，如果用新鲜的黄花鱼、晶鱼烹制，味道也不错。烹制方法简单快捷，是一款鲜美的宴客佳肴。</p><p><b style="mso-bidi-font-weight: normal">主辅料：</b> 鲢鱼、香菜梗</p><p><b style="mso-bidi-font-weight: normal">调味料：</b> 油、盐、味精、香醋、料酒、胡椒粉</p><p><center><img title="SAM_7360.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192249972998.jpg"/></center></p><p><b style="mso-bidi-font-weight: normal">操作步骤：</b></p><p>1、在白鲢鱼背部划两刀，保证入味。</p><p>2、香菜梗切段。</p><p><center><img style="FLOAT: none" title="SAM_7361.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192250397978.jpg" width="262" height="211"/></center><center><img style="FLOAT: none" title="SAM_7362.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192250401743.jpg" width="275" height="211"/></center></p><p><p></p></p>3、起锅热油，放入葱段炒香。放入白鲢鱼。旺火，烹入料酒。<p>4、然后烹入香醋去腥。</p><p><center><img style="FLOAT: none" title="SAM_7365.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192251088972.jpg" width="270" height="211"/></center><center><img style="FLOAT: none" title="SAM_7366.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192251081827.jpg" width="272" height="209"/></center></p><p><p></p></p>5、加清水，水要稍微多一些。大火烧开后加盐调味。中火烧制10分钟左右。<p>6、加胡椒粉、香菜梗。</p><p><center><img style="FLOAT: none" title="SAM_7368.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192252504729.jpg" width="270" height="208"/></center><center><img style="FLOAT: none" title="SAM_7370.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192252511336.jpg" width="275" height="209"/></center></p><p> </p><p></p>7、加味精提鲜，再次加适量香醋提味。<center><img title="SAM_7371.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192253103123.jpg"/></center><p>8、即可关火、出锅装盘，即可上桌。</p><p><center><img title="SAM_7373.JPG" src="http://i3.meishichina.com/attachment/201412/22/14192253488587.jpg"/></center></p><p> </p><p>小贴士：</p><p>1、水稍稍多一些，大火烧开后、炖制2分钟蒸发腥味，然后再盖盖烧制。</p><p>2、用这种方法烧制，鱼不用翻个。</p><p> </p><p></p>
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