【】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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