菌王醋椒魚是一道菜品，主要材料有鱖魚、乾松茸，調料有胡椒粉、高湯、米醋等，該道菜通過將食材倒入鍋中烹飪製作而成。
基本介紹
- 中文名：菌王醋椒魚
- 類別：魚類菜譜
- 主料：鱖魚、乾松茸
- 調料：胡椒粉等
中文介紹,英文解說,
中文介紹
菌王醋椒魚，魚類菜譜。
主料：鱖魚1000克、乾松茸25克；輔料：滑子菇100克、金針菇50克；
調料：胡椒粉5克、高湯1500克、米醋25克、鹽、味粉7克；
菌王醋椒魚的烹飪製作方法：
將鱖魚留頭尾，中段去骨取肉，改刀成大抹刀片，加鹽、胡椒粉、味、料酒碼底味，上漿備用，乾松茸用溫水泡3小時使回軟，放入高湯，加金針菇、滑子菇，小火熬20分鐘，成山菌高湯，將山菌湯內的三種蘑菇撈入明爐內墊底。鍋內留山菌湯加鹽味胡椒粉，米醋調好味，將魚頭尾放入山菌湯內煮熟碼入明爐，最後將上好漿的魚片氽熟，也整齊的碼在中間，並將鍋中的菌王魚湯澆在魚肉上，點綴松茸和菜心即可。
口味特點：魚肉滑嫩，湯汁酸辣鮮香，菌香濃郁。
烹飪操作關鍵：注意調味，突出菌菇香味和魚鮮。
英文解說
Wang vinegar pepper strain of fish, fish recipes.
Ingredients: mandarin 1000 grams, 25 grams of dried mushrooms;
Accessories: Slip mushrooms 100 grams, 50 grams of mushroom;
Spices: pepper 5 grams, 1,500 grams of broth, 25 grams of rice vinegar, salt, flavor powder, 7 grams;
Wang pepper vinegar bacteria production methods of cooking fish:
The mandarin fish leaving head and tail, take the middle of boneless meat, National Cheng Kung University wiping knife blade change, salt, pepper, taste, smell the end of cooking wine yards, sizing stand, dried mushrooms with warm water for 3 hours to return to soft, put the broth , add mushroom, slippery mushrooms, small Huoao 20 minutes, a mountain bacteria broth, the soup of the three mountain mushroom strains into the next furnace bottom fishing. Strain soup pot stay in mountain taste with salt pepper, vinegar and adjust seasoning, to head into the mountains bacteria tail soup cooked code into the stoves, and finally the fish boil for a short Shanghao cooked pulp, but also neat code in the middle, and King of the pot of soup poured on fish bacteria, the dotted mushroom and cabbage can be.
Taste characteristics: fish the delicious hot and sour soup is delicious, fruity bacteria.
Cooking operation key: Note seasoning, mushroom flavor and outstanding seafood.
