【红烧鱼尾】
by 毛毛妈
这两次去华人超市都买不到我喜欢的海青斑，就买了块石斑鱼的尾巴，做了红烧鱼，味道也不错。
用料:
1：喜欢的鱼尾520克；
2：橄榄油1.5大匙，葱花1.5大匙，蒜瓣3粒拍碎，姜2-3片；
3：厨酒1大匙，盐1/4茶匙，糖1茶匙，白胡椒粉1/8茶匙，醋1茶匙， 生抽酱油 1大匙，头抽酱油1大匙，老抽酱油1大匙；
4：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。
做法：
1、鱼冲洗干净，在上面切几刀，用纸擦干。 不粘锅置炉上开大中火，加1.5大匙橄榄油，放入鱼（图1），煎黄，大约3-4分钟。
2、将鱼翻转一面（图2），继续煎黄，大约3分钟。
3、放入2料里的葱花，蒜瓣和姜片，轻轻晃动锅子，煎30秒（图3）。依次下所有3料（图4），待水滚，调中小火盖盖煮10分钟。
4、翻转鱼，打开盖子，调中火煮至汁浓。淋下香油 1茶匙（图5），兜匀就可以出锅了。
I wish to express my thanks to this writer for rescuing me from this particular circumstance. After surfing around throughout the online world and seeing ideas which were not powerful, I believed my entire life was over. Being alive devoid of the strategies to the problems you’ve sorted out through your main blog post is a serious case, and ones that could have in a wrong way damaged my entire career if I had not encountered your web blog. Your own expertise and kindness in maneuvering all areas was helpful. I don’t know what I would have done if I hadn’t discovered such a point like this. I’m able to now look ahead to my future. Thanks for your time very much for your high quality and results-oriented help. I will not think twice to recommend your web sites to anyone who ought to have guide on this area.
With havin so much content do you ever run into any issues of plagorism or copyright infringement? My blog has a lot of unique content I’ve either written myself or outsourced but it seems a lot of it is popping it up all over the internet without my authorization. Do you know any techniques to help reduce content from being stolen? I’d truly appreciate it.
Absolutely composed content, Really enjoyed reading.
I like this blog so much, saved to favorites.