【糖醋酥带鱼】
by 毛毛妈
今天做里糖醋酥带鱼,补钙佳品,鱼骨酥到可以同鱼肉一起吃。如果用一般的锅来做这道菜,费事费时。用 快煲电压力锅,压55分钟就好了。
用料:
1:带鱼1条600克;
2:玉米油2大匙;
3:葱1条切段,姜4-5片,绍酒1大匙,老抽酱油2大匙,万字牌生抽酱油2大匙,糖3大匙,镇江香醋1.5大匙,盐1/3茶匙,水2大匙。
注:1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,1杯=240毫升。
做法:
1、带鱼去肠头洗净,用纸巾擦干,然后切2厘米长段备用(图1)。
2、不粘锅,置炉上开大火,放入2料,油热后放入鱼块,两面煎黄(图1)捞出。
3、将所有3料放入 快煲电压力锅内锅里,然后放入煎好的带鱼(图4),翻面沾上汁,加盖选手动档(Manual),55分钟,开启(图5),你可以走开去做别的事,不用看着锅。
4、快煲电压力锅完成程序后,等10分钟,放气减压打开盖(图6),取出糖醋酥带鱼入盘就可以上桌了。
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