苏式熏鱼
by 毛毛妈
用料:
1：碧古鱼半片600克，洗净沥水切宽1.5厘米块，加生抽酱油2大匙，绍酒1大匙，五香粉1/3茶匙，葱段4段，姜片2片，拌匀冰箱腌2小时，间中翻翻。
2：番茄酱（Ketchup）3大匙，生抽酱油2大匙，绍酒1大匙，糖2大匙，镇江香醋1大匙，水1/4杯。
3：菜油4大匙，姜末1茶匙，五香粉1/3茶匙。
做法：
不沾锅放油3大匙，置炉上开大中火，将腌好的鱼块沥去多余的汁，用纸巾搽干，一块块放入油锅里，煎至焦黄捞出。原锅放菜油1置炉上开中火，放入姜末和五香粉炒香后，放入2料煮滚，放入煎好的鱼块兜匀，煮至汁浓快干出锅。
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