gladiator927 2009-9-24 23:38
泉水鱼[12P]
主原料花鲢鱼尾，配料芹菜，豆皮，笋，放的东西多了如（黄豆芽，木耳等），调料大红袍火锅底料必须得，饭店其实也是用的这个调味的 葱段，姜块，蒜剁碎，花椒，干辣椒要多，要想做得好看点可以用灯笼椒。#c!d oo^P)J1?
主配料
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调料
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鱼劈开，去骨 g;|*cx q*c6_5P
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片成鱼片，配料切好
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把配料入开水锅里烫下
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在把鱼片抓上干淀粉，放一个蛋清，料酒，上浆抓匀，入开水锅变色就捞起
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把鱼骨和火锅底料连同葱段姜片放入冷水锅里煮开，加点盐和鸡精tz3a9I1}$}
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在煮鱼骨的同时，炒锅放油，把花椒，干红椒，蒜末炸香'j
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把过熟的鱼片倒入汤里!S M;sOI&`(d"w9v1h'e |
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最后在浇上炸好的辣椒，花椒，香菜2E L.K kmD j W)^ M
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烫鱼片的时候，鱼片下到锅里不要翻动，根据鱼片薄厚一般开水锅里也就是10-15秒就可以了
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这才味道很正宗，开着复杂做着很简单的，唯一难度就在切鱼片，后点也可得
hanhan0618 2009-9-24 23:49
这莫不是传说中的水煮鱼！怎么变成泉水鱼了？不过辣椒太少了！油也很少啊！我还没看见有黄豆芽！
xhj9 2009-9-25 00:01
我怎么觉得越看越像水煮鱼片？不知道楼主说的泉水从何而来？有到哪儿去？不懂
本色女 2009-9-25 10:04
水煮鱼的吧，好多辣椒啊，真是适合湖南人的口味，一看就流口水了，鱼的鲜嫩顺滑加上辣椒一下就提起了食欲，吃过后无限回味啊。
zzf6632 2009-9-27 15:04
今天又学会一道菜 明天就去做来看看 好吃不 谢谢了
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