豆瓣鱼
作者：毛毛妈
用料:
1：青斑鱼一条600克，去鱼鳞内脏洗净，盐1/4茶匙。
2：豆腐一块125克，水冲洗后切小块。
3：辣豆瓣酱2大匙，花椒粉1/4茶匙，绍酒1大匙，盐1/4茶匙，万字牌生抽酱油2大匙，水1杯，糖1大匙，镇江香醋2茶匙。
4：生粉1茶匙加水2大匙拌匀。
5：香油2茶匙，葱花1大匙。
6：玉米油3大匙，葱2根切段，姜3片，蒜蓉1大匙。
做法：
用1/4茶匙盐将鱼内外抹匀，腌20分钟。
不沾锅置炉上开中火，放玉米油3大匙，放入葱段，姜3片炸到微黄，捞出葱段姜片不用。接着放入腌好擦干的鱼，用中火煎至两面黄，轻轻盛出鱼。原锅留油，放入蒜蓉，辣豆瓣酱和花椒粉炒香，接着放入剩余3料和鱼煮滚，调小火盖盖煮5分钟，翻一面下豆腐同煮3分钟。接着倒入4料煮至汁浓稠，淋下香油出锅，撒上葱花即可。
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