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红烧鱼唇

增加 3 位元組, 4 年前
烹制方法
==烹制方法==
1.将干鲟鱼唇入沸水锅内,焖约90分钟,取出刮去沙质,剔骨、洗净,切成4厘米长、1.5厘米宽的条块。再入沸水连余3次,盛入铝锅内,加鸡汤500克,用小火90分钟取出。菜心去筋洗净,切成7厘米长的条。鸡翅、鸡脚在沸水内氽一下,放入铝锅垫底。猪肘在沸水内氽一下切块备用。
 
2.炒锅置旺火上,下猪化油50克烧至五成热放入姜、葱炒出香味,加入鸡汤750克、绍酒、川盐4克、糖色、胡椒粉、猪时、鱼唇烧沸,打尽浮沫,倒入放有鸡翅、鸡脚垫底的铝锅,移至小火上烧。拣去鸡翅、鸡脚、猪肘肉、姜葱后移至旺火上将汤收浓,放入味精推匀。
 
3.取另一炒锅置旺火上,下猪化油烧至六成热时,下菜心炒几下,下鸡汤、冬菇、火腿、鸡片、川盐烧入味,放盘内垫底,然后将鱼唇连汁浇盖在上面即成。
<ref>[https://baike.baidu.com/item/%E7%BA%A2%E7%83%A7%E9%B1%BC%E5%94%87/1748475?fr=aladdin | 红烧鱼唇烹制方法] </ref>
[[File:红烧鱼唇1.jpg|thumb|right|红烧鱼唇1 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E7%BA%A2%E7%83%A7%E9%B1%BC%E5%94%87&step_word=&hs=0&pn=3&spn=0&di=17490&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=1555892290%2C74646493&os=3781619550%2C4044732330&simid=3125883029%2C3672046746&adpicid=0&lpn=0&ln=880&fr=&fmq=1594005201593_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined&copyright=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fpics3.baidu.com%2Ffeed%2F8ad4b31c8701a18b060f7bbbed61c30c2938fe35.jpeg%3Ftoken%3Ddff359b6ecad01869bbbcd4e02a11d3b%26s%3DDF937E8F5C52E6C24E3FC3790300E079&fromurl=ippr_z2C%24qAzdH3FAzdH3Fkwt3twiw5_z%26e3Bkwt17_z%26e3Bv54AzdH3Ff%3Ft1%3D8mndcablbmam8dbl9ml%26ou6%3Dfrt1j6%26u56%3Drv&gsm=4&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接] [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E7%BA%A2%E7%83%A7%E9%B1%BC%E5%94%87&step_word=&hs=0&pn=3&spn=0&di=17490&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=1555892290%2C74646493&os=3781619550%2C4044732330&simid=3125883029%2C3672046746&adpicid=0&lpn=0&ln=880&fr=&fmq=1594005201593_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined&copyright=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fpics3.baidu.com%2Ffeed%2F8ad4b31c8701a18b060f7bbbed61c30c2938fe35.jpeg%3Ftoken%3Ddff359b6ecad01869bbbcd4e02a11d3b%26s%3DDF937E8F5C52E6C24E3FC3790300E079&fromurl=ippr_z2C%24qAzdH3FAzdH3Fkwt3twiw5_z%26e3Bkwt17_z%26e3Bv54AzdH3Ff%3Ft1%3D8mndcablbmam8dbl9ml%26ou6%3Dfrt1j6%26u56%3Drv&gsm=4&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自于百度图片] ]]
 
==工艺关键==
鱼唇涨发:干鱼唇放容器内,注入开水,加盖,泡3至4小时,即行煺砂,如有去不下的,可再用开水焖一次,去砂后加开水用小火煮至能去骨时,轻轻抽去骨,注意保持形整不坏,煎去腐朽边缘,用凉水冲泡去腥味和胶汁,再用凉水泡上,不用时入冰箱保鲜。
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