食品频道: 美食家食谱：豆酱煎煮剥皮牛

食品频道 食品频道

美食家食谱：豆酱煎煮剥皮牛 Apr 9th 2019, 00:00, by 人民网 剥皮牛是一种皮糙且厚的海鱼，因其皮厚粗如牛而得名。 豆酱煎煮剥皮牛是潮汕人的通常做法，加入唐芹让整道菜得以升华。 材料：剥皮牛500克，普宁豆酱50克，拍蒜20克，姜片10克，葱段10克，唐芹20克，花生油、生抽、盐各适量。 做法：剥皮牛撕去皮，处理好后备用，平底锅内下油煎至两面微黄备用；另开锅下油，爆香姜片、拍蒜和豆酱，加入芹菜段翻炒，加适量水放入煎好的鱼焖煮，以适量鱼露调味即可。 推荐：美食家庄臣

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