食材:
鲅鱼四条(大约3000克)、食用油500ml、生抽100ml、老抽10ml、八角3个、花椒20粒、姜适量、白酒10ml、白糖200g、醋40ml、五香粉30克、姜粉少量、水200ml、耗油20ml
步骤1:
鲅鱼去腮及内脏,去掉身上所有的鳍,洗净,用纸将其表面的水吸净
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_f23f1850ceac7a9bb4e0495bb55091f8.jpg)
步骤2:
将洗净的鱼切成拇指宽的小块,放在垫有厨房用纸的盘子里备用
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_9a9717ddf9c87204e04f7877c22aae71.jpg)
步骤3:
将生抽,老抽,醋,糖,五香粉,花椒,大料,姜辣椒丝,姜粉,料酒,耗油和水按比例混合成熏鱼汤备用
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_bc5478b1df2c2ec9cdb1509df4fcb81a.jpg)
步骤4:
高温炸鱼,将鱼炸透为止
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_a2be7349e386add068c0acc91ab9a828.jpg)
步骤5:
将配置好的熏鱼汤煮沸待用
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_a901301412ddb1de094255ca3575170f.jpg)
步骤6:
注意:熏鱼的关键是在炸鱼的部分,一定要将鱼炸透,看到鱼的表面有轻微的褶皱为准
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_2ceb70b4d01eb3d34a0eb0fe250799a4.jpg)
步骤7:
将炸好的鲅鱼放入熏鱼汤中煮五至七分钟~
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_d32a5250ecf4f6628c1d33feb5ebb04e.jpg)
步骤8:
放在厨房用纸上将多余的汤汁吸收掉,则熏鲅鱼完成
![](http://cookbooksoft.com/d/file/news/qita/2020-06-18/200_9b44471c0878fbb9f3e4d3765701c10f.jpg)