酥骨鱼的做法

1、小鱼洗净，用少许酱油，醋，盐，腌制两个小时

https://exp-picture.cdn.bcebos.com/def72c6c576699cff67fedd0a885e036e3915e80.jpg

2、腌制好的小鱼控干水份，五成热油温炸制成熟定型

https://exp-picture.cdn.bcebos.com/562787cf02532f63d5a92285699147e832e05c80.jpg

3、油温升至七成热复炸，上色即出锅

https://exp-picture.cdn.bcebos.com/e3d059e833e03972c12f7959b586304860435680.jpg

4、高压锅加热加少许油，油温升高放入番茄酱翻炒，炒出番茄红素，加入所有调料熬成酱汤

https://exp-picture.cdn.bcebos.com/baab208630486143d6f98a828febf6a75e0f5380.jpg

5、酱汤熬开好加入炸制好的小鱼

https://exp-picture.cdn.bcebos.com/d695563104ebf6a75a224098ffee1c324a184f80.jpg

6、开锅盖盖，加阀，小火焖十五分钟，关火，闷泡12小时，出锅装盘

https://exp-picture.cdn.bcebos.com/836a6aee1c324b185b014e4253a7263349844880.jpg