食材:
鳊鱼、葱姜蒜、小米椒、火腿丝
步骤1:
鳊鱼洗净去内脏去头去尾去鳍,去鳍可以去腥
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_055c871c6f954e9d1f2b1e1eb7efe93d.jpg)
步骤2:
鱼身从鱼背部切成5毫米左右的段子,鱼肚子不要切断,然后用剪子休整下
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_86cc48e2df21bfa7c248c8768b478491.jpg)
步骤3:
如图码盘
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_1f792b383c2f37b1e2d80fe1aa08ff17.jpg)
步骤4:
葱姜蒜料酒腌制半小时,撒点火腿丝,我家里有多余的瑶柱,也撒进去了
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_07cf2affd6eb00a7aa64fbf213e954f3.jpg)
步骤5:
水开后入锅蒸七八分钟,关火,去葱姜蒜,去汤(这一步可以有效的去腥),倒入蒸鱼豉油,撒上小米椒、葱丝、入锅虚蒸五分钟
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_485a8a36639c81cf4dbf45ee8ed40f74.jpg)
步骤6:
出过
![](http://cookbooksoft.com/d/file/news/qita/2020-06-19/200_59fa700af4801391a94b5d84fc7d49e1.jpg)
来源:家常菜做法 编辑:家常菜做法主编