年年做、年年光,年年吃不够、年年不够分每到年底都得准备十几斤的鲅鱼来做༄「五香熏鲅鱼」༄。。。一做就是两大盆,更要命的是活不到年初四就只剩空盆‼️‼️亲朋好友,所有吃过的就没有觉得不好吃的,小伙伴们相信我,如果你爱吃熏鱼那就一定收藏做起来,绝对不会让你失望的这绝对是最好吃的熏鱼配方和做法‼️‼️
用料
鲅鱼
5条
大葱
1根
生姜
1块
大蒜
1头
八角
2个
桂皮
2块
香叶
4片
小茴香
半把
干红辣椒
1把
料酒
4勺
生抽
5勺
老抽
2勺
蚝油
2勺
冰糖
1把
五香粉
1把
食用油
适量
适量
- 葱花、姜丝腌鱼用,再准备大料如图。
- 鲅鱼先不要洗,剪掉鱼鳍,切成一指半宽度的段。
- 切好后用筷子一捅,内脏就出来了,肚子还不会破,放入盆中洗净。
- 加入葱花和姜丝、生抽、1勺蚝油、2勺料酒,拌匀后腌制两小时以上入味。
- 用厨房纸挨个吸干水份,这样炸的时候不会油花四溅被烫到。起锅烧油,大火烧至油温七成热。
- 一块一块的下入鲅鱼,转中火。炸至定型后再勤翻动,直到把鲅鱼炸干炸透,呈棕褐色。
- 捞出控油。另起锅,加入两勺食用油,油热下入大料炒香。
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- 加入清水和冰糖,将炸好的鲅鱼挨个码入锅中。
- 到入调好的料汁,撒五香粉,大火烧开后转中小火慢炖。
- 炖至汤汁所剩无几,即将收干即可。
- 出锅就可以开吃啦。
- 放凉后口感更佳
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