乐山东坡墨鱼
<P class=MsoNormal style="TEXT-INDENT: 22pt; LINE-HEIGHT: 150%; mso-char-indent-count: 2.0; mso-char-indent-size: 11.0pt" align=left><SPAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: Times New Roman; mso-hansi-font-family: Times New Roman; mso-bidi-font-size: 12.0pt">“东坡墨鱼”是四川名扬中外的传统名菜。四川乐山的东坡墨鱼，相传始于宋代，与苏东坡有关。东坡墨鱼原名墨头鱼，产于四川乐山凌云山和乌龙山脚下的岷江之中，是一种嘴小、身长、肉多的黑皮鱼。原先当地也用它制做菜肴，但并无名气。神话说，后来宋代诗人苏东坡在凌云寺读书时，常去凌云岩下洗砚，江中之鱼食其墨汁，皮色浓黑如墨，人们便称它为东坡墨鱼，从此闻名全省，并与江团、肥蛇共称川江三大名鱼，成为乐山著名的特色菜看，闻名国内外。现在到四川乐山的中外游客，都以品尝此菜为乐事。</SPAN><SPAN lang=EN-US style="FONT-SIZE: 11pt; mso-bidi-font-size: 12.0pt"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></SPAN></P>
<P class=MsoNormal style="TEXT-INDENT: 22pt; LINE-HEIGHT: 150%; mso-char-indent-count: 2.0; mso-char-indent-size: 11.0pt" align=left><SPAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: Times New Roman; mso-hansi-font-family: Times New Roman; mso-bidi-font-size: 12.0pt">墨头鱼治净，顺剖为两爿，头相连，两边各留尾巴一半，剔去脊骨，在鱼身的两面直刀下、平刀进剞六七道刀纹（以深入鱼肉</SPAN><SPAN lang=EN-US style="FONT-SIZE: 11pt; mso-bidi-font-size: 12.0pt">2/3</SPAN><SPAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: Times New Roman; mso-hansi-font-family: Times New Roman; mso-bidi-font-size: 12.0pt">为度），然后用精盐、绍酒抹遍全身。将葱白先切成</SPAN><SPAN lang=EN-US style="FONT-SIZE: 11pt; mso-bidi-font-size: 12.0pt">7</SPAN><SPAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: Times New Roman; mso-hansi-font-family: Times New Roman; mso-bidi-font-size: 12.0pt">厘米长的段，再切成丝，漂入清水中。香油豆瓣切细。</SPAN><SPAN lang=EN-US style="FONT-SIZE: 11pt; mso-bidi-font-size: 12.0pt"><o:p></o:p></SPAN></P>
<P class=MsoNormal style="TEXT-INDENT: 22pt; LINE-HEIGHT: 150%; mso-char-indent-count: 2.0; mso-char-indent-size: 11.0pt" align=left><SPAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: Times New Roman; mso-hansi-font-family: Times New Roman; mso-bidi-font-size: 12.0pt">炒锅上火，下熟菜油烧至八成热，将鱼全身粘满干淀粉，提起鱼尾，用炒勺舀油淋于刀口处，待刀口翻起定形后，将鱼腹贴锅放入油里，炸至呈金黄色时，捞出装盘。</SPAN><SPAN lang=EN-US style="FONT-SIZE: 11pt; mso-bidi-font-size: 12.0pt"><o:p></o:p></SPAN></P>
<P class=MsoNormal style="TEXT-INDENT: 22pt; LINE-HEIGHT: 150%; mso-char-indent-count: 2.0; mso-char-indent-size: 11.0pt" align=left><SPAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: Times New Roman; mso-hansi-font-family: Times New Roman; mso-bidi-font-size: 12.0pt">炒锅留油</SPAN><SPAN lang=EN-US style="FONT-SIZE: 11pt; mso-bidi-font-size: 12.0pt">50</SPAN><SPAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: Times New Roman; mso-hansi-font-family: Times New Roman; mso-bidi-font-size: 12.0pt">克，加猪油</SPAN><SPAN lang=EN-US style="FONT-SIZE: 11pt; mso-bidi-font-size: 12.0pt">50</SPAN><SPAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: Times New Roman; mso-hansi-font-family: Times New Roman; mso-bidi-font-size: 12.0pt">克，下葱、姜、蒜、香油豆瓣炒熟后，下肉汤、白糖、酱油，用湿淀粉勾薄芡，撒上葱花，烹醋，放麻油，快速起锅，将卤汁淋在鱼上，撒上葱丝即成。</SPAN><SPAN lang=EN-US style="FONT-SIZE: 11pt; mso-bidi-font-size: 12.0pt"><o:p></o:p></SPAN></P>
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