菜(cai)(cai)(cai)譜簡介 "松(song)(song)(song)(song)(song)鼠鱖魚"是(shi)蘇(su)州(zhou)地(di)區的傳(chuan)統名(ming)菜(cai)(cai)(cai)，在江(jiang)南各(ge)地(di)一直將其(qi)列作宴(yan)席上(shang)的上(shang)品佳肴(yao)(yao)。用(yong)(yong)鱖魚制(zhi)(zhi)菜(cai)(cai)(cai)各(ge)地(di)早有，一般以清(qing)蒸或紅燒為主，而制(zhi)(zhi)做形似(si)(si)(si)松(song)(song)(song)(song)(song)鼠的鱖魚菜(cai)(cai)(cai)肴(yao)(yao)則首先是(shi)蘇(su)州(zhou)地(di)區。相傳(chuan)清(qing)代乾隆皇帝下江(jiang)南時，曾微服至蘇(su)州(zhou)松(song)(song)(song)(song)(song)鶴樓菜(cai)(cai)(cai)館用(yong)(yong)膳，廚師用(yong)(yong)鯉魚出骨(gu)，在魚肉上(shang)刻(ke)花紋(wen)，加調味稍腌后(hou)(hou)，拖上(shang)蛋(dan)黃(huang)(huang)糊，入熱油鍋嫩(nen)炸(zha)(zha)成熟后(hou)(hou)，澆上(shang)熬熱的糖(tang)醋鹵汁(zhi)，形狀(zhuang)似(si)(si)(si)鼠，外(wai)脆里嫩(nen)，酸甜可口，乾隆皇帝吃后(hou)(hou)很滿意。后(hou)(hou)來蘇(su)州(zhou)官府傳(chuan)出乾隆在松(song)(song)(song)(song)(song)鶴樓吃魚的事，此菜(cai)(cai)(cai)便(bian)名(ming)揚蘇(su)州(zhou)。其(qi)后(hou)(hou)，經(jing)營者又用(yong)(yong)鱖魚制(zhi)(zhi)作，故(gu)稱"松(song)(song)(song)(song)(song)鼠鱖魚"，不久此菜(cai)(cai)(cai)便(bian)流傳(chuan)江(jiang)南各(ge)地(di)。清(qing)代《調鼎集》記載："松(song)(song)(song)(song)(song)鼠魚，取（魚季）魚肚(du)皮，去骨(gu)，拖蛋(dan)黃(huang)(huang)，炸(zha)(zha)黃(huang)(huang)，炸(zha)(zha)成松(song)(song)(song)(song)(song)鼠式，油、醬(jiang)燒"。此菜(cai)(cai)(cai)從創制(zhi)(zhi)至今已(yi)有二百多(duo)年的歷史，現在它已(yi)聞(wen)名(ming)中(zhong)(zhong)外(wai)，成為中(zhong)(zhong)國最著名(ming)的菜(cai)(cai)(cai)肴(yao)(yao)之一。特點: 色澤金黃(huang)(huang)，形似(si)(si)(si)松(song)(song)(song)(song)(song)鼠，外(wai)脆里松(song)(song)(song)(song)(song)，甜中(zhong)(zhong)帶酸，鮮香可口。

材料

主(zhu)料：鮮(xian)活鱖魚(yu)1條（重(zhong)750克左右），

輔料：熟蝦仁30克，熟筍丁，水發香菇丁各20克，青(qing)豌(wan)豆15粒，

調料：紹(shao)酒25克(ke)(ke)，精鹽，蔥白(bai)段各(ge)(ge)11克(ke)(ke)，綿白(bai)糖200克(ke)(ke)，白(bai)醋，番茄醬，鮮湯各(ge)(ge)100克(ke)(ke)，蒜末(mo)2．5克(ke)(ke)，干淀粉60克(ke)(ke)，濕淀粉35克(ke)(ke)，麻油(you)(you)15克(ke)(ke)，熟豬(zhu)油(you)(you)1500克(ke)(ke)（約耗200克(ke)(ke)）。

做法

1、將鱖魚(yu)去(qu)鱗去(qu)鰓(sai)，剖腹去(qu)內(nei)臟，洗凈。齊胸鰭斜切(qie)下(xia)魚(yu)頭(tou)(tou)，從魚(yu)頭(tou)(tou)下(xia)巴處順長剖開，用刀(dao)(dao)面輕輕拍平，并沿(yan)脊骨兩側平片(pian)至尾(wei)部（魚(yu)尾(wei)勿斷），斬去(qu)脊骨，片(pian)去(qu)胸刺。然(ran)后(hou)在魚(yu)肉上(shang)先直刻（刀(dao)(dao)距(ju)約1厘米(mi)）、后(hou)斜剖（刀(dao)(dao)距(ju)3厘米(mi)），深(shen)至魚(yu)皮（勿破皮），成菱形刀(dao)(dao)紋。接著用紹酒15克(ke)、精鹽(yan)1克(ke)放(fang)碗內(nei)調勻(yun)，抹(mo)在魚(yu)頭(tou)(tou)和魚(yu)肉上(shang)，再滾上(shang)干淀(dian)粉，用手拎起魚(yu)尾(wei)抖(dou)去(qu)余粉。

2、番茄醬放入碗(wan)內，加鮮湯、糖、醋(cu)、酒10克、鹽10克、濕淀(dian)粉(fen)，攪拌成調味汁(zhi)。

3、炒鍋(guo)上旺火，下豬油(you)(you)燒(shao)至八(ba)(ba)成(cheng)(cheng)熱(re)，將兩片魚(yu)(yu)肉翻卷，翹起(qi)魚(yu)(yu)尾成(cheng)(cheng)松鼠形，然后(hou)一手(shou)拎起(qi)魚(yu)(yu)頸(jing)部，一手(shou)用筷(kuai)子夾住另一頭，放(fang)入(ru)油(you)(you)鍋(guo)中稍炸(zha)(zha)成(cheng)(cheng)形，然后(hou)全身放(fang)入(ru)炸(zha)(zha)至呈淡黃色撈(lao)(lao)起(qi)，待油(you)(you)溫升至八(ba)(ba)成(cheng)(cheng)熱(re)時再放(fang)入(ru)復(fu)炸(zha)(zha)至呈金黃色，撈(lao)(lao)出放(fang)在(zai)盤中，裝上魚(yu)(yu)頭拼成(cheng)(cheng)松鼠形。鍋(guo)內留(liu)油(you)(you)少許，下蔥段煸香(xiang)撈(lao)(lao)出，再加蒜(suan)末、筍丁、香(xiang)菇丁、豌(wan)豆炒熟，倒入(ru)調(diao)味汁，旺火燒(shao)濃后(hou)，加熟豬油(you)(you)75克(ke)和熟蝦仁炒勻，淋入(ru)麻(ma)油(you)(you)，起(qi)鍋(guo)澆在(zai)魚(yu)(yu)身上即成(cheng)(cheng)。

掌握關鍵：

①要用鮮活鱖魚烹制，才能做到肉嫩味(wei)鮮。

②刀工要精巧，使成菜形似松鼠(shu)。

③調(diao)味(wei)汁既要酸甜適口(kou)，又要薄而(er)稠濃，使(shi)魚入味(wei)。