非教大家做下饭的酸菜鱼，酸辣开胃，汤汁浓郁，拌饭一绝

在烟火气升腾的厨房里，藏着最治愈人心的美味。酸菜鱼，这道让无数人魂牵梦绕的经典佳肴，以其独特的酸辣口感和鲜嫩鱼肉，征服了众多食客的味蕾。别以为它只能在餐厅吃到，今天就教你做家常版酸菜鱼，步骤简单，食材常见，零基础也能轻松拿捏，赶紧跟着做起来吧！

准备一条新鲜黑鱼，让商家处理干净，我们将它洗净擦干。鱼处理好以后，鱼头对半劈开，鱼身去骨，将鱼肉斜刀片成约0.3-0.5厘米厚的薄片。鱼骨和鱼头剁成块状，鱼片放入碗中，加入1勺料酒、少许盐、白胡椒粉、一个蛋清，然后分两次加入玉米淀粉。用手顺着一个方向轻轻抓捏，直到鱼片感觉黏糊糊的。淋上一点点食用油，抓匀腌制15分钟。

酸菜浸泡一小会儿，再用清水冲洗，去除表面多余的盐分和杂质。酸菜挤干水分，切成小段。锅中放入比平时炒菜略多一点的食用油，烧热，下入姜片和1把蒜末爆香。然后倒入酸菜段，转中火煸炒。加入1小勺白糖，将酸菜充分煸炒，炒出香味，直到酸菜的水汽基本炒干，边缘微微有些焦黄。

第三步：

准备好的鱼头和鱼骨块放入锅中，与酸菜一同翻炒。鱼骨表面变色发白，倒入足量的开水，没过所有食材。加入1勺料酒，大火烧开后转中小火，盖上锅盖，熬煮10分钟。准备了黄豆芽、金针菇等配菜，另起一锅焯水断生，捞出沥干水分，铺在准备盛菜的大碗底部。用漏勺将锅中熬好的鱼骨和大部分酸菜也捞出，铺在配菜之上。

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第四步：

锅中剩下的汤底再次大火烧开，保持沸腾状态。腌制好的鱼片一片片地快速下入锅中，用筷子轻轻拨散。看到鱼片由透明变为白色，微微卷曲，熟了。煮好的鱼片连同汤汁一起，小心地倒入铺好底料的大碗中。表面均匀撒上蒜末、干辣椒段、花椒粒和葱花，滚烫的热油迅速而均匀地淋入，“刺啦”一声，浓郁的香气瞬间爆发出来。撒上少许香菜段点缀，一道色香味俱全的家常酸菜鱼就大功告成啦！

这道家常酸菜鱼就做好啦！夹起一片雪白的鱼肉，裹满诱人的汤汁，入口嫩滑，酸辣开胃，汤汁泡饭更是一绝。无论是家人团聚还是独自享受，这盆热腾腾的酸菜鱼都能带来满满的幸福感，快动手试试吧！