id: cd1717b394254db2b24b9c71ab2b7457 parent_id: item_type: 1 item_id: 80c86429ed11493e9d5296fa68464416 item_updated_time: 1769452640600 title_diff: "[{\"diffs\":[[1,\"青花椒鱼\"]],\"start1\":0,\"start2\":0,\"length1\":0,\"length2\":4}]" body_diff: "[{\"diffs\":[[1,\"\\\n\\\n \\\n 青花椒鱼\\\n \\\n \\\n\\\n\\\n\\\n
青花椒鱼
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2024年6月16日
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13:58
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主料：黑鱼/巴沙鱼

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辅料：青二荆条，小米椒，泡椒，干花椒，鲜青花椒，泡姜，泡萝卜，小葱花，姜蒜米，香菜

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调料：植物油，（猪油），盐，胡椒粉，料酒，酱油，陈醋，白糖，红薯淀粉，鸡蛋

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腌制鱼片：

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鱼片、盐、料酒拌匀，温水冲洗干净，挤干血水，

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鱼片、盐、胡椒粉、料酒、拍烂的葱姜拌匀，分次加水，沿一个方向快速搅拌，

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加一个蛋清拌匀，加入红薯淀粉拌匀，加入适量植物油拌匀

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（额外猪油增香）油温六成下入鱼骨煎香，捞出鱼骨，下入泡椒、泡姜、泡萝卜，炒出香味，

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加入青花椒炒香，下入姜蒜米、三分之二的辣椒碎炒香，倒入鱼骨，汤或者开水，

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加入料酒，酱油，盐，胡椒粉，陈醋，白糖，中小火开盖煮4分钟，捞出鱼骨和料渣放入盆中，

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https://www.bilibili.com/video/BV18d4y1H743

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27:55

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汤汁烧开，离火，下入鱼片，待鱼片发卷，开小火，轻轻推散，鱼片八成熟后捞出放在鱼骨之上，

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汤汁烧开后浇在鱼片上，撒上剩余的辣椒碎和小葱花，

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起锅烧油六成热，鲜青花椒炒香捞出放在鱼片上，油温升到七成浇上去，撒上香菜点缀

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