氣炸鍋京西燒海鱸魚 - Coco Chiang
海鱸魚柳 1 件
京西醃料
清酒 25 毫升
味霖 25 毫升
白味噌 75克
糖40 克
1。將所有醃料混合， 用小火煮溶。攤凍。
2。海鱸魚柳混合醃料， 放冰箱醃製過夜。
3。第二天取出回覆室溫。 抹乾表面醃料。噴少許油。
4。氣炸鍋預熱200度。放進魚柳， 180度烤大約15分鐘至熟。配檸檬汁食用。
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