臭桂鱼的做法 中英版

臭桂鱼的做法 中英版 臭桂鱼的原料: 桂鱼 Raw material: mandarin fish 臭桂鱼的配料:王致和臭豆腐 Combination of ingredients: preserved bean curd 臭桂鱼的调料:姜、蒜、干红辣椒、花椒、生抽、料酒 Seasoning: ginger、garlic、chili、pepper、light soy sauce、cooking wine 臭桂鱼的做法: Dishes practices 1、将桂鱼宰杀并清洗干净,并将桂鱼从鱼肚处向鱼背处剖开，注意不要将鱼背剖断，; Clean the mandarin fish,split the fish from the fish maw to its back(Be careful not to break the fish’s back) 2、将桂鱼两面均斜剖上花刀，再次注意不要将鱼身剖断了，; Draw a few knives on both sides of the fish(Be careful again not to break the fish’s back) 3、将鱼从案板上移至稍大的盘中,打开臭豆腐瓶盖,用干净的 筷子拣出5~6块臭豆腐放在鱼身上; Move the fish from chopping board to a larger plate. Pick out 5~6 preserved bean curd and put it on the fish. 4、右手，或双手，戴上一次性手套,将臭豆腐均匀抹满桂鱼的 全身，里、外两面,花刀里面全部都要抹到，; Put on disposable gloves on the right hand or both hands.Apply the preserved bean curd to the both side of the fish 5、准备一个稍大、稍厚，不易被鱼鳍戳破，的塑料食品袋,将 鱼身合起放入食品袋中,将袋中空气用手排挤一下,并将袋口扎上; Prepare a slightly larger and thicker plastic bag. Put the fish into the plastic bag and bleed air by your hands.Next, ties the bag. 6、准备一个稍大的保鲜盒,将已放入食品袋中的桂鱼放入盒中, 并放入冰箱冷藏; Prepare a slightly larger crisper. Put the fish into the box. Keep it in the refrigerater. 7、冷藏7天即可取出。 Take it out of the refrigerater 8、自制臭桂鱼从冰箱取出后,用清水将鱼身上残留的臭豆腐彻底冲洗干净,沥干水份备用; Clean the residual preserved bean curd off the fish. Wash off the fish and drain it. 9、姜切丝、蒜切片、葱切段、干红辣椒切段、花椒几粒备用; 10、热锅下油,放入臭桂鱼,将鱼里外两边稍煎至焦黄; 11、锅中加入姜、蒜、干红辣椒、花椒,炸出香味后,依次烹入适量的料酒、生抽,喜欢菜品颜色深者,可加入少许老抽，不要加多了,以免鱼味太咸，; 12、锅中加入适量清水,将鱼身里外两面稍烹煮,至汤水稍收干,撒上葱段,即可出锅食用。 13、臭桂鱼做好了。 The mandarin fish is done 美食禁忌: Taboo: 桂鱼不可不牛肉同烹调。肾功能不全、哮喘、咳血的患者不宜食 用桂鱼。 Mandarin fish couldn’t cook with beef at the same time. You’d better not eat the mandarin fish if you suffer from renal insufficiency, asthma, hemoptysis.