带鱼简单又好吃的做法------【香煎带鱼】

香煎带鱼
原料：带鱼（300g）、高度白酒2勺（30ml）、花椒10粒、盐2勺（6g）；
做法：
1.刀稍稍倾斜，刮去鱼鳞，并冲洗干净；
2.将鱼身稍稍倾斜切成菱形段，加入盐、花椒、白酒，拌匀；
3.盖上保鲜膜，放入冰箱腌制1个小时，中途翻拌2次；
4.平底锅中加入少许的油，烧热到5成热，用厨房纸巾擦干带鱼身上的水份，裹上一层干淀粉，再将多余的淀粉抖掉，放入油锅中；
5.带鱼煎出香味，底部变黄后，轻轻翻面，煎另一面；
6.煎到两面变黄即可。
超级啰嗦：
**带鱼在腌制时加入适量的高度白酒，不仅能够去除腥味，还能增加肉的香味。煎熟后，肉和骨刺更好的分离；
**带鱼腥味很重，买回家要尽快烹饪，否则要放于冰箱冷冻；
**如果喜欢辣椒，可以在腌制时添加两勺辣椒面。适量延长腌制时间，或者在带鱼身上划几刀，入味会更好；
**带鱼肉质很嫩，煎的时候不要常翻动，一定要等到底部变硬、变黄时再翻面，以免鱼皮破裂，鱼肉变碎。
Fried Ribbonfish
Ingredients:
Ribbonfish: 300g
High alcohol degree Chinese white wine: 2 spoon(30ml)
Szechuan pepper: 10
Salt: 2 spoon(6g)
Directions:
1)Use a little knife scale the ribbonfishes then wash and clean them;
2)Inclined cut the ribbonfishes into diamond segments, then add some salt, Szechuan pepper and Chinese white wine, mix well;
3)Cover the marinated fish with cling film and put into the fridge chill for 1 hour, turn over and mix the fish twice in this chill process;
4)Pour some oil into a pan and heat to medium hot;
Wipe the liquid on the ribbonfish segments, cover them with a thin layer of dry starch and then put into the pan;
5)Fry the ribbonfish until the smell comes out and the bottom oil-contact side turns to golden, then gently turn over and fry another side;
6)Finish when the two sides are golden.