食材:
柴鱼一条、娃娃菜一颗、黄豆芽一把、番茄一个、豆腐一块、葱姜适量、料酒两勺、蒸鱼豉油两勺、糖一勺、盐一勺、啤酒一瓶、生粉两勺
步骤1:
柴鱼请热心的摊主清理干净剁成小块,清洗干净后加料酒,葱姜,用手抓匀放一旁备用
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_1016cc25fbb8428e6ceb2c9129abf6d2.jpg)
步骤2:
将豆腐切成差不多一厘米厚的长条,锅里热油,码进去
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_cbfa374b012e22854b444f0dada1b4d3.jpg)
步骤3:
小火煎至两面金黄,盛出备用
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_90101624fe1b646cf0b90dc6b34afdf2.jpg)
步骤4:
将鱼块里的生姜片和葱段挑出,加两勺生粉,用手抓匀,保证每块鱼肉上都裹上一层薄薄的生粉
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_2bef86b8d722167f993c7b98e699e199.jpg)
步骤5:
锅里油多一点,跟煎豆腐一样,也小火把鱼块煎至两面金黄
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_0fe23bc75f5fb7224db5798d0cd08f93.jpg)
步骤6:
煎好的鱼块同样盛出备用
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_a03b6ebd4d44a05b94c07fa161497915.jpg)
步骤7:
番茄切成小丁,锅热后下两勺猪油,油融化后下番茄丁,炒出红油后加一小碗水,两勺蒸鱼豉油,小火继续加热,使番茄汁尽可能的熬出来
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_094db37bce0844a90e9f4fd9174656d5.jpg)
步骤8:
趁熬番茄汁时把配料在比较深的砂锅里码好,最底下码一层黄豆芽,然后把娃娃菜切成四瓣码在四周
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_828d52affaf61e7bc6d5754dba93ca8c.jpg)
步骤9:
再把煎好的豆腐码在中间
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_d9516da548ae8759c83f90709f927a25.jpg)
步骤10:
把柴鱼块码到最上面,我买的鱼有点大,差点塞不下去,满满一大锅
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_32697a7b8e9e57a7ec61a29ea33af644.jpg)
步骤11:
码好材料后就可以将锅里的番茄汁浇到上面,然后取一瓶啤酒,绕着锅四周倒进去,再加水直到能看见水线,不用加满,否则一开锅汤就全溢出来了
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_da009eba0ba53a248f4ceeb867458be2.jpg)
步骤12:
大火烧开后,小火慢炖半个小时。因为食材是满满一大锅,没功夫在锅边守着又担心汤溢出来就像我这样在中间横一把铲子
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_1bd3e61c90bfcd715fc451283f9e2cbc.jpg)
步骤13:
半个小时,汤炖的浓稠后加一小勺盐,一小勺白胡椒粉,一点点糖提鲜,接着小火再炖两分钟,关火撒上葱花
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_336196f84ad4a7756afc56d0a5b5d33d.jpg)
步骤14:
汤特别好喝,配菜尤其是娃娃菜,比鱼还好吃哈哈哈
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_bdfc3f0c757d50de453b3ffb1c593cf1.jpg)