【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。
You made some good points there. I did a search on the issue and found most individuals will go along with with your blog.
My partner and I absolutely love your blog and find nearly all of your post’s to be just what I’m looking for. Do you offer guest writers to write content for you? I wouldn’t mind creating a post or elaborating on some of the subjects you write about here. Again, awesome website!
certainly like your website but you have to check the spelling on quite a few of your posts. A number of them are rife with spelling issues and I in finding it very troublesome to inform the reality however I will surely come again again.
Keep functioning ,impressive job!