【】在經濟騰飛的豉椒今天
我要评论在經濟騰飛的豉椒今天 ，越來越多的鲜蒸人去追求“口舌之快” ，而越來越多的大黄美食店也突然冒出來 。在外吃飯固然是做法件美好的事情 ，但就是豉椒比不上家裏做的衛生.幹淨 。所以為了滿足自己的鲜蒸“嘴欲” ，你可以跟我學做豉椒鮮蒸大黃魚
1.黃魚清理幹淨 ，在背上斜劃幾刀 ，做法用少量的豉椒鹽抹勻醃製20分左右（鹽少量即可，不要多 ，鲜蒸因為最後還要放蒸魚豉油）
2.豆豉用刀背壓一下 ，切碎
3.取魚盤一個 ，在盤底墊上薑片和蔥段
4.醃製好的魚移入魚盤，放上薑片（魚肚裏也放薑片和蔥段） ，鲜蒸澆一湯匙料酒 ，大黄撒上碎豆豉 ，再鋪一半的剁椒
5.鍋中放水燒開後 ，把魚入鍋 ，大火蒸8分鍾左右
6.蒸好的魚取出 ，倒掉魚盤中蒸出來的汁水（這湯汁是腥味所在 ，所以建議倒掉）
7.在魚身上淋一湯匙蒸魚豉油
8.再鋪上剩下的一半剁椒 ，撒上蔥花 。鍋中倒入食用油燒熱 ，澆在魚身上即可
仔細看完關於豉椒鮮蒸大黃魚的方法步驟 ，你想必已經有了自己的理解和掌握 。而要想做到一道菜，要的不僅僅是方法，更需要你的耐心。那麽，從此刻開始，就行動起來吧。
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