1.將宰殺后的(de)(de)鯽(ji)魚(yu)清洗干凈(jing),特別是魚(yu)腹內的(de)(de)黑(hei)膜(mo),一定(ding)要刮(gua)干凈(jing),魚(yu)身(shen)內外抹少(shao)許(xu)鹽.胡椒粉,魚(yu)身(shen)兩側拍少(shao)許(xu)料酒,鋪上姜絲腌制備用(yong);
2.將(jiang)培根(gen)切碎(sui)丁(ding)狀;姜切片.蔥分別(bie)切段(1根(gen)),其余部(bu)分切條(tiao)絲(si)狀用涼白開浸泡(pao)待用;
3.將蒸(zheng)(zheng)魚盤(pan)(pan)內(nei)抹上(shang)一(yi)層(ceng)薄(bo)薄(bo)的(de)油,姜片及(ji)大蔥段間(jian)隔鋪在盤(pan)(pan)中(zhong)(zhong)央,將1中(zhong)(zhong)腌制(zhi)好的(de)鯽魚擺(bai)上(shang),上(shang)氣后轉中(zhong)(zhong)火蒸(zheng)(zheng)鍋內(nei)蒸(zheng)(zheng)熟(約5-6分鐘)備用;
4.將(jiang)雞蛋打散,添加適量清水(或(huo)高湯),加入(ru)少許鹽(yan).胡(hu)椒粉.純香麻油幾滴,攪拌均勻后倒入(ru)蒸盤內(nei),將(jiang)3中(zhong)蒸熟的鯽魚擺放蛋液中(zhong)間;
5.將蒸鍋(guo)內水(shui)(shui)燒(shao)開(kai)后,放(fang)入4中的(de)蒸盤(pan),轉小火加鍋(guo)蓋將蛋液蒸至凝固,熄火不揭蓋虛蒸2-3分鐘(zhong)后取出(chu),鋪上瀝水(shui)(shui)后蔥絲備用;
6.另取一鍋,注油,中(zhong)(zhong)小火(huo)將培根碎丁炸至焦香后撈出鋪在5中(zhong)(zhong)的盤面上,轉大火(huo)將油燒得滾熱(re)后,澆入盤中(zhong)(zhong)即(ji)可上桌;
烹飪技巧: