鯧魚又叫平魚,刺少肉多,我家孩子特愛吃,我們家不愛吃清蒸,而是偏愛口味較重的紅燒,做個上班族最易上手的快手菜,用蔥薑焗,沒用大量的油和醬,口味偏於兩者之間,又有乾燒的濃郁之香,不妨試試。
做這個菜不適合特別大的鯧魚,中等或偏小的鯧魚就可以了,價格相對便宜,做起來也方便,根本不用擔心煎破了皮之類的。吃完了魚肉,剩下的薑姜很入味,還能用來下飯呢!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-QwSCMWCMAB4OakCwSM3nscfKZpBeCoQ1v-SXjSO25urNJ7xAR7YJJD88WGvb7iAh5qz9Jl88iUBU-6JLixrSB9WadWBwFTe7WfALiX2ev4aXl13aZKSb-unnWknXInTDyR57fV12bl0/s0/2.jpg)
主料:鯧魚2條(300克)
輔料:小蔥3根,薑5-6片,料酒25毫升,油15毫升,生抽15毫升,鹽少許。
輔料:小蔥3根,薑5-6片,料酒25毫升,油15毫升,生抽15毫升,鹽少許。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ5iM5orkbhY_1DDGe8WDPQakehhvnmJVhqtSfihAPdE9helMwOm0QRvdIdWvdoGX5KKc6TqaD-duWqcDZi7mGtcgM5qm_BdrJCkviMo5Cxlb0VA-My7ZY-XGcQKXuT_Gsp2QSOYP_yLj/s0/3.jpg)
食材:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVbtMcPyqSwfs6VSvg4n1sRuSXwZF23TXoTCvXQonII9_ODl_gZGzHHx_5YEsnmHUC5s0bAMjvh89ISH1kT_23AX5iwhCF7lnZCOPJoPPcPDrVsbCZ2BtNxDrcb2ZtrTMEja_X5dWAFFd/s0/4.jpg)
鯧魚去腮和肚,洗乾凈,兩面斜划兩刀,用少許鹽抹一下,腌15-30分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pEBRc4SKFMYHu2DrKTMK9DJzWcrKc7LB5G_1AHMmFEDwsiDTj1ClePrsKTYBhGd7yRxMUAj3vhc1a2gCeEyxVQjSxZo-CZusTQLl0Dm8WmxXHIg3oqYxAcRRtq7hmeR-m4iNvnuFQxJR/s0/5.jpg)
小蔥洗凈,切成鍋的長度,鋪在鍋底,薑切片也鋪在鍋底
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrKb3G2ovnbkYt7ebVZDFgf2DwM1dKENM3BR0qN2EhPseJ4G6nKFwes_G4Ze0Mu7OZk7ZfUbn-ml6SdjG7DeZzEms6RxoPGphkvQSow5wDDK2V1ORynrVCXk63f8Mau0Ida2VG__USRt2/s0/6.jpg)
放上腌好的鯧魚
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8rEL_30roWHw_imu8D2ykDVSA2G-lkcOVs4jN2sm1WNkACBI4dsI0KwApTpldBqWh7XTAqDEMwunIXfxwjxJB7gzv1qzcpdFBhLSHOyph1MdJl5a-Bk-8TAusLseEHSfAzS0_LJ27S4I/s0/7.jpg)
淋上料酒和一大勺油
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzGmRCDzT5quSHCYB1U54S2iDLHp0SS7W488RpooJcM0WyDy5exKRdgmvISY-VZUcTtqdp5Hpe8skD13NAxpjsQ-44Q3c89DwAaLqHx8yhk2xG5B5cGzeARaOjaLRWLn7YUX9KbkHnjbP/s0/8.jpg)
加蓋大火燒至冒煙,改中小火燜燒8分鐘。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlbGftDM1hD3sFUcifn4HS_c5XCzvH0kECUN_CW3trWfjwp4bfZeilu50CipNuDLZatOXVcwEBAx_2AG8Wi_7DZEuakLtuD4F2ryH4oU2lSOzsHKJ7bKTrDaIByYysdaxYug7QTRcVdUQC/s0/9.jpg)
揭蓋淋上一大勺生抽
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTVgSdlYRmOt6LlFe-se8S-zMl4y_rdBj0RDAFYM0pL9K58bZUc1n72D5PXArp8riyvoGiP9L6LfwZvmNn6-G27bBPUu75Xw0-I1fFlzbNEvRwbU6Gm_ub2YryrjBFyUygIL7NRM4aNgc/s0/10.jpg)
加蓋小火燜1分鐘,湯汁收乾即可
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbsaBRzSdwq_zy3eH6PRm98tlgPfdeAi0rcAAyJKmrcjAPyg8MB2DTcpZY4U2Wv8fnu2_cUhAon7C9F4PjUJyt7S8uulERfMVe4jgKEAjqhlosllushckUc4Iprod00WBd7_ngAYmzj01/s0/11.jpg)
小Tips:這個菜很容易上手,最主要是不用煎魚不會破皮,而且不用很多調料,吃著放心又很香。
马上点这分享