酸菜鱼怎么做好吃视频教程，酸菜鱼怎么做好吃视频不用下载

教你酸菜鱼最过瘾的做法，鱼片滑嫩不散，酸菜爽口下饭，简单易学

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酸菜鱼滑嫩不腥汤鲜味美有诀窍，金汤鲈鱼片火哥全程详解！

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酸菜鱼的懒人做法，在家5分钟就能搞定，鱼肉鲜美滑嫩，太好吃了

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酸菜鱼好多人之一步就做错了，难怪不好吃，看饭店大厨是如何做的

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酸菜鱼简单好吃的做法，肉嫩不易碎，汤鲜味美，在家就能做

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酸菜鱼这样做，肉嫩而不碎，菜香汤更香

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酸菜鱼好吃不好做，大厨教你技巧，色香味俱全，鲜嫩爽口真解馋

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四川大厨教你酸菜鱼正确做法，鱼肉滑嫩，酸菜爽口

川菜当中有不少名菜全国受欢迎，其中酸菜鱼就是一道老少皆宜的菜。全国各地的不少饭店都能点到这道菜，奇怪的是吃过的不少朋友觉得这道菜味道平平怎么会全国出名呢？也许你所吃的不是正宗的酸菜鱼，选材上是错的甚至连做法都是错的。

（视频观看更详细）

一位有着30年酸菜鱼烹饪经验的大厨指出，现在不少饭店为了节约成本在烹饪酸菜鱼时会偷工减料。

这样时间和成本省下了，味道却大打折扣。如果想做正宗的酸菜鱼就要使用长时间泡制的老坛酸菜，鱼的选择上要选择红鮰鱼而不是草鱼。下面就让我们和这位四川大厨一起学学如何烹饪正宗酸菜鱼吧。

【酸菜鱼准备食材】

红鮰鱼1条、老坛酸菜400克

准备调料：

盐、味精、鸡精、白糖、泡姜、泡小米辣、干辣椒、金瓜、 胡椒粉、生粉、罗汉笋、玉石粉、白醋、鸡油、大豆油（根据个人口味进行微调）

【酸菜鱼 *** 步骤】

一 清洗酸菜

市面上的许多酸菜其实是用简单 *** 快速腌制的，俗称叫速成酸菜，要做正宗的酸菜鱼只能用老坛酸菜。

准备大约400克老坛酸菜用刀切掉菜叶的三分之一。这一部分的菜叶是不能用来做鱼的，我们可以留下做别的菜用。

剩下的三分之二的酸菜用刀切成0.5厘米宽的细条，然后把切好的酸菜放入一个盆中。因为此时酸菜含有大量盐分，我们在盆中加满水泡着1到2个小时去掉里面的盐。

酸菜泡水后顺便把泡姜切成小片、泡小米椒剁碎备用。切一小块金瓜去皮后切成片上锅蒸熟，然后放入碗中捣碎一会用了给汤入味。

二 腌制红鮰鱼

除了在酸菜的选择上讲究，鱼的选择也很有学问。草鱼虽然比鲤鱼刺少肉质也嫩，但是比起鮰鱼要稍逊一筹。

有些朋友可能没听过鮰鱼，这是一种外形类似鲶鱼的鱼只是没有鲶鱼油腻。我们选择一条重约一斤七两左右的鮰鱼即可。

鱼选好后像平时收拾鱼一样去鳃、掏出内脏。从鱼尾下刀把鱼肉片下切成片放入一个盆中，剩下的鱼骨和鱼头切块放入另一个盆中。

大厨这样做是为了分别腌制，放鱼头鱼骨那个盆撒入适量的盐、味精、鸡精、胡椒粉腌制。

放鱼肉片的那个盆则在此基础上撒上一些生粉腌制几分钟即可。

三 鸡油煸炒

为了让做出的成品不油腻大厨也煞费苦心选择鸡油，鸡肉下锅烧热后融化。等油温烧至5成热也就是放入竹筷子刚冒泡时把刚才泡水的酸菜丝捞出控水下入锅中。

加入刚才备用的泡姜片和酸菜一起煸炒，煸炒过程中酸菜散发出阵阵香气。然后下入刚才切碎的泡小米椒，倒入金瓜泥下入腌制好的鱼头与鱼骨块中火翻炒3分钟让其入味。

四 高汤熬煮

倒入一些大骨头熬出的高汤，火开大一些把汤烧开。5分钟后罗汉笋切丝下入锅中，加入适量的玉石粉没有的话用普通粉丝代替。下入适量的盐、味精、鸡精、白糖、胡椒粉，倒入一些白醋去腥。

盖上盖子继续熬煮，煮上大约20分钟这肉就入味了。然后用漏勺把锅里面的肉和酸菜都捞出来控下汤放在盆中。

刚才切好的鱼片下入锅中煮熟，然后漏勺捞出洒在菜的最上面。锅里的汤很有营养不要浪费，直接浇在整盆鱼上。

最后我们烧干锅，在锅里烧热一些大豆油然后把干辣椒炸香。把油连同干辣椒一起倒在酸菜鱼上面，整道菜顿时冒出白烟散发出阵阵香气。

据说30年来吃完大厨做的酸菜鱼的食客无不满意而归，假如你也对酸菜鱼情有独钟不如学学大厨的 *** 在家烹饪一道正宗四川酸菜鱼吧。

【酸菜鱼总结】

1 鮰鱼味道比草鱼要好，但如果买不到鮰鱼也可用普通清江鱼代替，一般大一点的菜市场都有的卖。

2 鱼头鱼骨和鱼肉片要分两个盆腌制，鱼肉片腌制的时候除了加上盐、味精、鸡精、胡椒粉外还要撒上生粉搅拌均匀。

3 熬煮的时候要用大骨头汤味道才正宗，选择那种敲断的猪棒骨即可。

王美味：正宗酸菜鱼在家就能做，鱼肉嫩滑不腥法

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酸菜鱼家常做法，简单易做，汤汁鲜美鱼肉软嫩顺滑 ，不比餐馆差

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标签： 酸菜鱼 好吃 怎么 视频 不用