你绝对不能错过的年夜菜：五香熏鲅鱼！

年年做、年年光，年年吃不够、年年不够分每到年底都得准备十几斤的鲅鱼来做༄「五香熏鲅鱼」༄。。。一做就是两大盆，更要命的是活不到年初四就只剩空盆‼️‼️亲朋好友，所有吃过的就没有觉得不好吃的，小伙伴们相信我，如果你爱吃熏鱼那就一定收藏做起来，绝对不会让你失望的这绝对是最好吃的熏鱼配方和做法‼️‼️

用料

鲅鱼

5条

大葱

1根

生姜

1块

大蒜

1头

八角

2个

桂皮

2块

香叶

4片

小茴香

半把

干红辣椒

1把

料酒

4勺

生抽

5勺

老抽

2勺

蚝油

2勺

冰糖

1把

五香粉

1把

食用油

适量

适量

年夜菜必备༄「五香熏鲅鱼」༄的做法

1. 葱花、姜丝腌鱼用，再准备大料如图。

1. 碗中加入3勺生抽、2勺老抽、1勺蚝油、2勺料酒搅拌均匀备用。准备冰糖、五香粉。

1. 鲅鱼先不要洗，剪掉鱼鳍，切成一指半宽度的段。

1. 切好后用筷子一捅，内脏就出来了，肚子还不会破，放入盆中洗净。

1. 加入葱花和姜丝、生抽、1勺蚝油、2勺料酒，拌匀后腌制两小时以上入味。

1. 用厨房纸挨个吸干水份，这样炸的时候不会油花四溅被烫到。起锅烧油，大火烧至油温七成热。

1. 一块一块的下入鲅鱼，转中火。炸至定型后再勤翻动，直到把鲅鱼炸干炸透，呈棕褐色。

1. 捞出控油。另起锅，加入两勺食用油，油热下入大料炒香。
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1. 加入清水和冰糖，将炸好的鲅鱼挨个码入锅中。

1. 到入调好的料汁，撒五香粉，大火烧开后转中小火慢炖。

1. 炖至汤汁所剩无几，即将收干即可。

1. 出锅就可以开吃啦。

1. 放凉后口感更佳