紅燒帶魚是我家經(jīng)常吃的一道菜，做法簡單而且非常好吃，魚刺也比較少，喜歡吃魚的朋友可以試試哦

用料

帶魚

1條

2根

3片

5瓣

花椒

適量

料酒

1勺

半勺

生抽

1勺

蠔油

1勺

老抽

半勺

雞精

少許

白糖

少許

比飯店還好吃的紅燒帶魚，香辣開胃，好吃到停不下來??的做法

1. 準(zhǔn)備一條帶魚，切段兩面改花刀

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1. 放蔥姜，花椒，少許鹽，料酒

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1. 抓勻腌制十分鐘

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1. 現(xiàn)在準(zhǔn)備調(diào)一個(gè)燜魚的料汁：生抽一大勺，蠔油半勺，老抽半勺，料酒，白糖，雞精，2勺清水
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1. 攪勻備用

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1. 多放點(diǎn)油把帶魚煎至兩面金黃撈出

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1. 另起鍋燒油，把蔥姜蒜炒香

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1. 倒入帶魚，把剛才調(diào)好的料汁倒進(jìn)去

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1. 中火燜2分鐘
   然后大火收汁

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1. 最后撒上蔥花和紅辣椒點(diǎn)綴

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1. 簡單又好吃的紅燒帶魚就完成啦，趕緊試試吧

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