特別好吃，但由于用鍋不當(dāng)，影響了美觀
家常做法，很簡(jiǎn)單，趕快試試吧

用料

刀魚(yú)

適量

蔥姜蒜

適量

料酒

一勺勺

白胡椒粉

適量

八角

2個(gè)

干辣椒

4個(gè)

香醋

1勺

生抽、老抽

1勺

白菜(我用的娃娃菜)

適量

植物油或豬油

適量

刀魚(yú)燉白菜的做法

1. 蔥姜蒜切好，留一部分蔥花

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1. 白菜葉子和白菜幫分開(kāi)

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1. 白菜幫用刀斜切成片

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1. 刀魚(yú)切段，去除內(nèi)臟，洗干凈

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1. 用刀切幾道

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1. 蔥，姜，料酒一大勺，拌均勻腌制十分鐘左右

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1. 腌制好的刀魚(yú)用廚房紙吸干水分，鍋內(nèi)適量油，放入刀魚(yú)段煎至兩面金黃盛出備用，我的鍋耽誤了顏值，下次做再把圖片換一下
2. https://weibo.com/ttarticle/p/show?id=2309405163458017493321
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1. 另起鍋，少許豬油(豬油更香，換成五花肉也行)，放入八角和干辣椒炒香

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1. 放入蔥姜炒香

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1. 放入白菜幫，炒至斷生

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1. 放入刀魚(yú)，一勺香醋，一勺料酒，一勺生抽，一勺老抽

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1. 加入涼水煮開(kāi)，放一小勺糖，適量鹽，一小勺白胡椒粉，蓋蓋子煮5分鐘

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1. 放入白菜葉，小伙再燜煮一分鐘即可(如果放粉條，提前泡軟，開(kāi)水煮熟撈出，一點(diǎn)老抽拌勻，跟白菜葉一起放進(jìn)鍋里)

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1. 配米飯開(kāi)吃吧

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小貼士

1.煎刀魚(yú)之前一定要用廚房紙吸干水分
2.刀魚(yú)不要煎的太過(guò)，免得硬不好吃