食材:
黑鱼100克、盐适量、油适量、笋50g、雪菜50g
步骤1:
笋片切丝,黑鱼切片,雪菜切成小份
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_80e8d4150914c3e0b1856f33ec2bbf01.jpg)
步骤2:
放油大火烧热(用的是菜籽油,需要多熬一会,到冒泡即可)
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_273bebd330adfdc8eeec808436320db4.jpg)
步骤3:
小火放笋丝,放盐,再开至大火(小火是为了防止油溅出来)
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_750ee6b0d391b9ba12efb2917b21a31d.jpg)
步骤4:
等笋干炒至金黄色,放雪菜
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_0469e20d092e308bdc67001afb40f8d8.jpg)
步骤5:
雪菜和笋丝拌匀,放适量热水
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_934be37150edac02c7b0ef6dbbb82290.jpg)
步骤6:
热火烧开后,均匀地放鱼片
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_60688c75ca77b1b3e96a13db5025e355.jpg)
步骤7:
盖上锅盖,焖烧至鱼片变白
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_9fd34d4c6e8d8b7e23cef488928660fd.jpg)
步骤8:
开盖,试下咸淡和生熟,没有问题,妥妥装盘
![](http://cookbooksoft.com/d/file/news/qita/2020-07-04/200_517fbbb5afdf4b51b9f31370db2d4d5e.jpg)