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川味酸菜魚
本帖最後由 a1234568454 於 2023-6-12 09:05 PM 編輯川味酸菜魚
https://tokyo-kitchen.icook.network/uploads/recipe/cover/439310/eae82dc39ea5e5c0.jpg
食材
[*]老酸菜
250g
[*]肥豬肉
60g
[*]泡薑/嫩薑
1塊
[*]泡椒/剁椒
1大匙
[*]蒜頭
3瓣
[*]蔥
1支
[*]香菜
1株
[*]米酒
1大匙
[*]白醋
1茶匙
[*](鹽)
⅓茶匙
[*]砂糖
½茶匙
[*]雞粉
½茶匙
[*]白胡椒粉
¼茶匙
[*]熱水/高湯
800ml
［熱油］
[*]乾辣椒
1大匙
[*]花椒
2茶匙
[*]植物油
2~4大匙
［配菜］
[*]綠豆芽
一包/300g
[*]金針菇
半包/100g
[*]冬粉
2束/100g
［醃料］
[*]鯛魚腹片
一盒/300g
[*]老薑
2片
[*]青蔥
1支
[*]米酒
2大匙
[*]鹽
¼茶匙
[*]白胡椒粉
¼茶匙
[*]太白粉
1茶匙
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274769%2Fceff32d5d2742246.jpg&width=400A.市售鯛魚腹片
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274770%2Fc065d24231ffdf30.jpg&width=400斜刀片成魚片；不要切得太薄或太厚了
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274771%2Ff848874b2cc5828f.jpg&width=400蔥薑加料酒抓捏出汁水
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274772%2Ff46a0f212385eded.jpg&width=400加鹽、胡椒輕輕抓至魚肉發黏，冷藏備用
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274773%2Fd5289583a9b73394.jpg&width=400B.酸菜洗淨，泡水1小時
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274774%2F2f5e7a0650cdd475.jpg&width=400酸菜斜刀切片，泡薑、蒜仁切片，泡椒剁碎
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274789%2Fb1827fb7fd5260d6.jpg&width=400準備乾辣椒段、花椒粒
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274775%2F7f2f4fece408a115.jpg&width=400豆芽等配菜洗淨備用，粉絲用冷水泡軟後切段
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274778%2Fae97182f8933ae10.jpg&width=400C.熱鍋熱油，下肥肉煸炒
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274779%2Fe93257cb8bc0bc44.jpg&width=400加入泡薑、泡椒、蒜片、酸菜，大火翻炒2分鐘
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274780%2F15072c29ac0905d0.jpg&width=400加熱水燒開，燉煮5~10分鐘
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274781%2Fe263070b8727ee7f.jpg&width=400加米酒、白醋、(鹽、)糖、雞粉、胡椒調味，再加入配菜
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274782%2Fbbd3e575106b2526.jpg&width=400配菜煮熟後盛出，鋪在盤底；鍋中湯汁保持微滾
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274787%2Fedb251bbd33e51f5.jpg&width=400D.挑去蔥薑，加點冷水和太白粉，抓至魚肉發黏即可
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274783%2Fd841541739939eae.jpg&width=400魚片用手輕輕滑入鍋中，不要翻動
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274784%2F49222968cbdb21b3.jpg&width=40020秒後再輕輕撥動，煮至完全變色就立刻熄火盛出
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274785%2F37aca6e26ef51205.jpg&width=400魚片連湯倒入盤中，撒上蔥花、香菜
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274786%2F4cee89b79907ee7b.jpg&width=400辣椒、花椒下鍋，小火煸炒2分鐘
[*]https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=300&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F2274788%2F2424583b9dc8ae58.jpg&width=400熱油滋啦一聲潑在表面即可
...<div class='locked'><em>瀏覽完整內容，請先 <a href='member.php?mod=register'>註冊</a> 或 <a href='javascript:;' onclick="lsSubmit()">登入會員</a></em></div><div></div> 謝謝分享，看起來很好吃的樣子{:32:} 吃過一次，味道不太適合我，哈 看起来大概需要一个多小时吧？有时间可以试一试。
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