【红烧带鱼】
MaomaoMom/毛毛妈
之前买了包野生冰冻带鱼, 今天做了红烧带鱼, 非常不错, 结果我们两个人, 几乎全吃完了, 只剩下三四块. 领导说味道调的好.
1：带鱼500克；
2：葱1条，姜3-5克, 蒜瓣3粒，
3：牛油果油 或其他素油1.5大匙;
4: 绍酒1大匙，水2/3杯, 头抽酱油1大匙，老抽酱油1大匙, 葡萄醋1大匙;
5: 红糖1大匙，白胡椒1/4茶匙, 鸡粉1/6茶匙;
6: 香油1茶匙.
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
具体做法看视频(喜欢的话请在YouTube 观看, 收藏, 点赞! 谢谢!)：
国内的亲看这个视频： https://www.bilibili.com/video/BV1SV411r7vh/
1、葱去根洗净切片, 姜切片, 蒜拍碎待用（图1）. 带鱼去洗净，用纸巾擦干，然后切4厘米长段,面上再切花刀备用（图2）。
2、不粘锅，置炉上开大中火，倒入1.5大匙油, 热后放入鱼块（图3），煎黄一面. 翻转一面再煎黄. 放入葱姜蒜（图4）, 煎炒30秒, 然后放入所有4-5料, 盖盖煮2分钟（图5）。
3、打开盖子, 轻轻搅拌, 烧至汁浓（图6）. 下1茶匙香油, 拌匀出锅.
주소콘에서 필요한 웹사이트 주소를 쉽고 빠르게 찾아보세요. 분야별 주소모음과 링크모음, 주소찾기 방법부터 변경된 주소 확인, 안전한 링크 확인 방법까지 한눈에 살펴볼 수 있습니다.
I really like your writing style, superb information, thanks for putting up :D. “Nothing sets a person so much out of the devil’s reach as humility.” by Johathan Edwards.
Real excellent info can be found on website. “Every artist was first an amateur.” by Ralph Waldo Emerson.
I was reading some of your blog posts on this internet site and I think this web site is rattling informative ! Continue putting up.