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石锅鱼的做法详解！

来源：http://www.lrycy.com/ 日期：2019-01-14 发布人：admin

　　石锅鱼，一道流传已久的湘菜，据说从清朝的时候就已经有了，现在很多餐馆里都有售卖点击率也都是非常的高，石锅鱼之所以好吃主要是因为这道菜所用的鱼都是现杀的活鱼，不采用冷冻的死鱼，吃的就是一个“鲜”“活”“嫩”“滑”，制作这道菜有几个重要的窍门，今天我就将它分享给大家，喜欢的朋友学会后也可以自己在家里制作，好了话不多说上菜谱

　　Stone pot fish, a long-standing Hunan dish, is said to have existed since the Qing Dynasty. Now many restaurants have a very high click-through rate. The main reason why Stone pot fish is delicious is that the fish used in this dish are all live fish killed now. It absolutely does not use frozen dead fish. It eats a "fresh", "live", "tender", "slippery". There are several dishes to make this dish. Important tips, today I will share it with you, like friends can also learn to make their own at home, good words do not say more on the menu

　　原料：鮰鱼一条、平菇、莴笋、年糕、腐竹、青蒜、大蒜、香葱、鸡蛋、生粉

　　Raw materials: salmon, mushroom, lettuce, rice cake, yuba, garlic, onion, eggs, raw meal

　　调料：盐、鸡粉、火锅底料、料酒、胡椒粉

　　Seasoning: salt, chicken powder, chafing dish base, cooking wine, pepper powder

　　制作方法：，平菇洗净用手撕成块，莴笋去皮改刀成条、年糕切成段腐竹泡水后切成菱形片、青蒜切成细丝

　　Making method: First, wash mushrooms and tear them into pieces by hand, peel lettuce into strips, cut rice cakes into sections of Yuba soaked in water, cut into diamond-shaped slices, and cut garlic into thin filaments.

　　第二，鮰鱼用热水烫掉表面粘膜，宰杀干净后片成薄片加料酒、胡椒粉、盐腌制两分钟加入蛋清用手抓匀，撒生粉裹匀后备用

　　Second, scald the surface mucosa with hot water, slaughter and then slice into thin slices, add wine, pepper, salt and marinate for two minutes, add the egg white and grasp it by hand, sprinkle the raw powder and wrap it up, and reserve it.

　　第三，锅中加水烧开将蔬菜原料焯水捞出，然后将鱼片同样焯水捞出，锅中加入底油烧热下大蒜爆香，接着加入火锅底料炒香，放入开水然后调盐味，将蔬菜下锅煮开后放在石锅里，鱼片放在表面，将石锅放在小火上烧十分钟左右鱼入味，撒青蒜香菜即可上桌

　　Thirdly, add water to boil in the pot to remove the vegetable raw materials, then fish fillets are also boiled out, add oil to boil garlic in the pot, stir-fry the garlic fragrance, then add chafing dish base, add boiling water and salt to taste, boil the vegetables in the pot, put the fish fillets on the surface, put the stone pot on the small fire for about 10 minutes until the fish is flavored, then sprinkle green garlic and coriander to serve.

　　制作要点：腌鱼的时候一定要用生粉，因为加入生粉后鱼片才会更加滑嫩，这道菜好吃的关键就在于鱼是否新鲜，不能用冷冻的鱼做这道菜。

　　Making Points: When pickling fish, we must use raw meal, because the fish fillet will be more tender after adding raw meal. The key to the delicacy of this dish is whether the fish is fresh or not. We can never use frozen fish as this dish.

　　今天小编给大家介绍石锅鱼的制作方法就介绍到这儿，希望对大家有所帮助，两人鱼餐饮等更多相关资讯可以点击我们的官网进行咨询：http://www.lrycy.com/

　　Today, the small edition of stone pot fish for you to introduce the production method here, I hope to help you, two fish catering and other related information can be clicked on our official website for consultation: http://www.lrycy.com/

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