大厨分享“葱烧鲫鱼”家常做法！从宰杀到上桌讲解详细，酥烂入味

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鲫鱼不用总做汤，这样做麻辣香酥，孩子最喜欢

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鲫鱼不要总是熬汤了，这样做鲫鱼鲜香入味没有腥味，太简单啦！

新鲜的鲫鱼肉质鲜嫩，通常会用来做鲫鱼汤或者炸着吃。其实鲫鱼的做法除了这两种外还有许多，今天我就给大家介绍鲫鱼的一种新吃法。那便是将鲫鱼洗干净后小火炖熟，然后加入特制的碗汁做成一 *** 感鲜甜Q弹的浇汁鲫鱼。保证让你吃了之后胃口大开，笑容满面。

（点击 *** 观看更详细）

想要做出美味的浇汁鲫鱼选材上自然不能马虎，要选择那种鲜活的鲫鱼才能保证肉质的足够鲜美。选好之后，我们要将鲫鱼去除鱼鳞与内脏冲洗备用。

然后在炒锅中加水下入调料，加入收拾好的鲫鱼慢炖10分钟。捞出控水盛入盘中，再将调配好的特制碗汁浇在上面。一份好吃又好看的浇汁鲫鱼就做好了，想吃美味鲫鱼的朋友就请准备好一条鲫鱼学着烹饪吧。

【浇汁鲫鱼准备食材】

主料：鲫鱼1条

准备调料：

葱50克、姜20克、胡椒粉适量、蒜蓉30克、葱花10克、姜沫30克、香菜5克、糖5克、酱油20克、香醋10克、剁椒30克、蚝油5克、香油5克、鸡粉3克

【浇汁鲫鱼 *** 步骤】

一 改刀下锅

选择一条大个的鲫鱼，这样量也足，盛盘之后也漂亮。准备一个不锈钢盆倒入水，将买来的活鲫鱼倒入盆中简单清洗下。左手捞出鲫鱼，右手拿起擀面杖或酒瓶迅速将其敲晕。然后掏出鱼鳃顺便用刀在鱼的肚子划一下，掏出里面的肠子。掏的时候不要弄破苦胆，如果发现有鱼子便和鱼泡一起拿出放入碗中。

掏出肠子后再次把鱼放入盆中清洗一下，接着放在菜板上在两侧斜着切上几刀，这样鲫鱼在炖煮的时候易熟也更易入味。

收拾好鲫鱼后，在炒锅中加入半锅清水。开大火将水烧开，然后准备50克的葱与20克的姜简单切一下放入锅中。

这样在炖煮鲫鱼的时候就能去除鲫鱼的腥味，还能起到提鲜的效果。放好葱姜后把改刀的鲫鱼和碗中的鱼子鱼泡下入锅中，调成大火重新将水烧开。

二 调配碗汁

当锅中的水沸腾之后，我们把火调小让水保持微微沸腾的状态对鲫鱼进行慢炖。慢炖的时间控制在10分钟为宜，如果炖的时间太短鲫鱼不会熟透。

如果炖的时间太久鲫鱼肉会发老，吃起来没有嚼劲。慢炖鲫鱼的过程，我们准备一个碗来 *** 一下碗汁。

大蒜拍好后剥去皮切成蒜蓉下入碗中，再将葱切成花、姜和香菜切成沫放入碗中。

在碗里加入胡椒粉3克、糖5克、酱油20克、香醋10克、剁椒30克、蚝油5克、香油5克、鸡粉3克，用筷子搅拌一下放置几分钟。

各种调料的香味就会相互融合，呈现出一种甜中带咸咸中带辣的味道。

三 盛盘浇汁

此时慢炖的鲫鱼也已经熟透，我们关火用漏勺把鲫鱼捞出控一下水放在大盘子中。顺便把锅中的鱼籽和鱼泡捞出放在鲫鱼的肚子里。将刚才调配好的碗汁均匀的浇在鲫鱼上面，改刀的部位要多浇上一些，让鲫鱼肉更好的吸收碗汁的香味。

等上三分钟左右鲫鱼凉一下，碗汁的香味也渗入到了鲫鱼肉中，这时我们就可以用筷子品尝这一大盘美味了。

对比起油炸红烧等 *** *** ，这一盘浇汁鲫鱼吃起来没有油腻的口感，反倒是增添了几分清爽的味道。假如你已经吃腻了油腻的食物，不妨尝试用这种浇汁的 *** 来烹饪鲫鱼吧。

【浇汁鲫鱼技术总结】

1 收拾鲫鱼前要用水简单冲一下鲫鱼，这样可以去除部分粘液减少腥味。掏肠子的时候不要弄破苦胆，否则鲫鱼肉会发苦。

2 整条鲫鱼连同鱼籽等要热水下锅，这样鲜味才能被锁在肉里面不流失。如果冷水下锅鲜味就释放到水中，降低整道菜的鲜度。

3 浇汁之后不要急着吃鲫鱼，等待几分钟鲫鱼会稍微凉一下更适口。鲫鱼肉也会因为这几分钟多吸收一些碗汁的香味，增加其香气。

鲫鱼换种 *** 做，这样做非常入味下饭，酸辣开胃，上桌大家说好吃

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吃了这么多年鲫鱼，还是这种做法更好吃，太香了，芬姐忍不住偷吃

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1块五花肉，2条鲫鱼，老刘教你超下饭的做法，没有一点腥味

大家好，这里是【刘一手美食】，关注老刘，每天分享一道好吃又实用的家常菜

1、鲫鱼是我国最常见的淡水鱼类之一，生活在青藏高原地域以外的各大水系

2、 今天老刘就来分享一下“鲫鱼烧五花肉”做法，喜欢的朋友可以先收藏，有空自己试一下。

3、下面开始介绍所需要的食材：

鲫鱼、五花肉、老豆腐、香菜、生姜、大蒜、猪油、小米辣、剁椒酱、黄豆酱、生抽、老抽、白糖

4、先把洗干净的五花肉切成片备用。提前处理干净的鲫鱼打上花刀，这样烧的时候更入味。再把生姜蒜子分别切片，小米辣去蒂以后切辣椒圈

5、热锅倒油，先倒入多一些的油把锅润一下，锅烧热后把热油倒回油缸中，再重新倒入冷油，这样煎鱼时不容易粘锅，然后把鲫鱼放入锅中煎一下，一面煎好以后再翻一面，煎好以后放入盘中

6、锅中再放入一勺提前熬好的猪油，再放入五花肉片，把油脂煸出来，煸出油脂后再放入姜蒜、小米辣一起爆香，然后转小火放入两勺剁椒酱、蚝油、一勺黄豆酱、生抽、老抽、白糖两勺、盐一勺，再放入清水，然后放入煎好的鱼，盖上锅盖，大火烧开，中小火慢炖十五分钟

7、一块老豆腐切成小块。锅中烧五分钟的时候把老豆腐块放进去，让老豆腐吸收汤汁的味道。鲫鱼炖的时间到时，再撒上点香菜点缀下，就可以装盘了

8、鲫鱼 *** 用价值极高，其 *** 平味甘，入胃、肾，具有和中补虚、除赢、温胃进食、补中生气之功效。

老刘目前已累计发布1700+条 *** 了，我最近筛选出了我做过更好【炒菜】【酱料】【面食】的 *** *** ，如果您想领取的话，可以后台私信【刘一手福利】找我领取，能为你们带来方便，是我老刘莫大的荣幸！

红烧鲫鱼的家常做法，煎鱼不粘锅不破皮，鱼肉鲜嫩，吃起来很美味

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酱炖鲫鱼更好吃的做法，肉质鲜嫩无腥味，上桌连汤汁都不剩

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酸菜鲫鱼最简单好吃的做法，汤鲜肉嫩，在家也能做出饭店的味道

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鲫鱼汤要想奶白无腥味？试试这个做法，汤白味浓又补钙

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标签： 鲫鱼 家常 做法 大全 ***