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帶魚簡單又好吃的做法------【香煎帶魚】(2008-03-21 08:23:57)
 香煎帶魚
原料：帶魚（300g）、高度白酒2勺（30ml）、花椒10粒、鹽2勺（6g）；
做法：
1.刀稍稍傾斜，刮去魚鱗，并沖洗干凈；
2.將魚身稍稍傾斜切成菱形段，加入鹽、花椒、白酒，拌勻；
3.蓋上保鮮膜，放入冰箱腌制1個(gè)小時(shí)，中途翻拌2次；
4.平底鍋中加入少許的油，燒熱到5成熱，用廚房紙巾擦干帶魚身上的水份，裹上一層干淀粉，再將多余的淀粉抖掉，放入油鍋中；
5.帶魚煎出香味，底部變黃后，輕輕翻面，煎另一面；
6.煎到兩面變黃即可。
超級(jí)啰嗦：
**帶魚在腌制時(shí)加入適量的高度白酒，不僅能夠去除腥味，還能增加肉的香味。煎熟后，肉和骨刺更好的分離；
**帶魚腥味很重，買回家要盡快烹飪，否則要放于冰箱冷凍；
**如果喜歡辣椒，可以在腌制時(shí)添加兩勺辣椒面。適量延長腌制時(shí)間，或者在帶魚身上劃幾刀，入味會(huì)更好；
**帶魚肉質(zhì)很嫩，煎的時(shí)候不要常翻動(dòng)，一定要等到底部變硬、變黃時(shí)再翻面，以免魚皮破裂，魚肉變碎。
Fried Ribbonfish
Ingredients:
Ribbonfish: 300g
High alcohol degree Chinese white wine: 2 spoon(30ml)
Szechuan pepper: 10
Salt: 2 spoon(6g)
Directions:
1)Use a little knife scale the ribbonfishes then wash and clean them;
2)Inclined cut the ribbonfishes into diamond segments, then add some salt, Szechuan pepper and Chinese white wine, mix well;
3)Cover the marinated fish with cling film and put into the fridge chill for 1 hour, turn over and mix the fish twice in this chill process;
4)Pour some oil into a pan and heat to medium hot;
Wipe the liquid on the ribbonfish segments, cover them with a thin layer of dry starch and then put into the pan;
5)Fry the ribbonfish until the smell comes out and the bottom oil-contact side turns to golden, then gently turn over and fry another side;
6)Finish when the two sides are golden.
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