砂锅酱椒焗小黄鱼

菜品：成都顶尚茗堂 指导：韦昔奇、王 超 制作：肖远瑶

原料：小黄鱼4条（约600克） 杏鲍菇100克 大蒜瓣200克 姜片20克 自制酱椒50克 葱花、白兰地、啤酒、色拉油各适量

制法：

1.把小黄鱼宰杀治净后，去头取两边净肉；杏鲍菇斜刀切成片。另把大蒜瓣放热油锅浸炸至表皮金黄，捞出来沥油。

2.取砂锅，放入炸好的大蒜瓣、姜片、杏鲍菇片铺好，肚腹朝上放入小黄鱼肉，再把每一片肉上抹匀自制酱椒，随卡式炉上桌。开火后均匀淋入用白兰地和啤酒调匀的汁水，焗 10 分钟至熟，开盖后撒些葱花，即成。

说明：自制酱椒是把野山椒100克、金银蒜蓉酱300克、黄灯笼酱150克、小米椒碎50克，加适量的盐、味精、鸡精、鱼露拌匀后，下锅炒香即可。而最后淋的汁水是按照 5∶1 的比例将白兰地与啤酒对匀而成。

Cuisine: Chengdu Ding Shang Ming Tang Director: Wei Xiqi, Wang Chao Producer: Xiao Yuanyao

Ingredients: 4 small yellow croakers (about 600 grams), 100 grams of king oyster mushrooms, 200 grams of garlic cloves, 20 grams of ginger slices, 50 grams of homemade pickles, chopped green onion, brandy, beer, and salad oil.

Method:

1. After slaughtering and cleaning the small yellow croaker, remove the head and clean the meat on both sides; cut the king oyster mushroom into slices with an oblique knife. In addition, fry the garlic cloves in a hot oil pan until the skin is golden brown, remove and drain the oil.

2. Take a casserole, put in the fried garlic cloves, ginger slices, and king oyster mushroom slices and spread them out. Put the small yellow croaker meat on the belly up, then spread the homemade sauce and pepper on each slice of meat, and serve it with the cassette stove. . After the fire is turned on, pour in the juice mixed with brandy and beer, and bake for 10 minutes until cooked. After opening the lid, sprinkle some chopped green onion and serve.

Instructions: Homemade peppers are made from 100 grams of wild pepper, 300 grams of gold and silver garlic sauce, 150 grams of yellow lantern sauce, and 50 grams of crushed millet pepper, add appropriate amount of salt, monosodium glutamate, chicken essence, and fish sauce, mix well, and fry in the pan. Fragrance can be. The final sauce is made by mixing brandy and beer in a ratio of 5:1.