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软烧仔鲇
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[[File:软烧仔鲇.jpg|thumb|right|软烧仔鲇 [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E8%BD%AF%E7%83%A7%E4%BB%94%E9%B2%87&step_word=&hs=0&pn=5&spn=0&di=16060&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=3021415434%2C993272045&os=862593835%2C1938519231&simid=3442517358%2C405856251&adpicid=0&lpn=0&ln=191&fr=&fmq=1597134442668_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fe.hiphotos.baidu.com%2Fzhidao%2Fpic%2Fitem%2F8435e5dde71190ef9a3a3007c91b9d16fcfa6021.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fzit1w5_z%26e3Bkwt17_z%26e3Bv54AzdH3Fq7jfpt5gAzdH3F089b8n8cbldmcm0bac_z%26e3Bip4s&gsm=6&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 原图链接] [https://image.baidu.com/search/detail?ct=503316480&z=0&ipn=d&word=%E8%BD%AF%E7%83%A7%E4%BB%94%E9%B2%87&step_word=&hs=0&pn=5&spn=0&di=16060&pi=0&rn=1&tn=baiduimagedetail&is=0%2C0&istype=0&ie=utf-8&oe=utf-8&in=&cl=2&lm=-1&st=undefined&cs=3021415434%2C993272045&os=862593835%2C1938519231&simid=3442517358%2C405856251&adpicid=0&lpn=0&ln=191&fr=&fmq=1597134442668_R&fm=&ic=undefined&s=undefined&hd=undefined&latest=undefined©right=undefined&se=&sme=&tab=0&width=undefined&height=undefined&face=undefined&ist=&jit=&cg=&bdtype=0&oriquery=&objurl=http%3A%2F%2Fe.hiphotos.baidu.com%2Fzhidao%2Fpic%2Fitem%2F8435e5dde71190ef9a3a3007c91b9d16fcfa6021.jpg&fromurl=ippr_z2C%24qAzdH3FAzdH3Fzit1w5_z%26e3Bkwt17_z%26e3Bv54AzdH3Fq7jfpt5gAzdH3F089b8n8cbldmcm0bac_z%26e3Bip4s&gsm=6&rpstart=0&rpnum=0&islist=&querylist=&force=undefined 图片来自于百度图片] ]]
'''软烧仔鲇'''
是 [[ 四川省 ]] 的传统名菜，属于川菜系。色泽红亮，鱼肉鲜嫩，鱼香浓郁。仔站鱼剖腹去内脏洗净，抹上少许盐。豆瓣剁细。炒锅置中火上，下菜籽油烧至约150℃时，将独蒜投入油中炸至皱皮，再下郸县豆瓣炳至红色，放姜末、精盐、酱油、料酒、鲜汤和站鱼，移至微火上慢烧，至蒜粑鱼熟入味，将鱼拣入盘中。锅移旺火上，加白糖、味精，用水豆粉勾芡收汁，起锅加醋、葱花，辣椒油推匀，淋于鱼上即成。
中文名 软烧仔鲇