香辣红烧鲈鱼Spicy braised squid

{中国美食——2018}香辣红烧鲈鱼
{Chinese Cuisine - 2018} Spicy Braised Squid

香辣红烧鲈鱼

鲈鱼刺少肉多，肉质白嫩，做红烧鱼简直不要太好吃哇！色泽也非常的诱人，我对美食的诱惑是毫无招架之力的呀！

食材：鲈鱼，青红椒，葱花，姜片，蒜米，料酒，白糖，蚝油，生抽，盐

1.把青红椒，姜，葱花，蒜米都洗干净后，把青红椒切圈，姜切片，葱花切段，蒜米直接拍碎即可，装碟备用（不吃辣可以不用放青红椒哦）

2.鲈鱼洗净、去鳞去腮、取出内脏后，在鱼的身上划几道口，这样烧的时候更容易入味

3.用料酒腌制20分钟，不需要放盐腌制哦，中途需翻身一次

4.锅烧热，先用生姜擦一下锅底（这样煎鱼的时候不容易把鱼皮粘住）

5.倒入油适量，油温热后然后把鱼放入油锅（记得用厨房纸吸干鱼体的水分哦，直接放下去的时候，很容易飚油）

6.煎鱼的时候，记得要开小火，慢慢煎至两面金黄

7.轻轻晃动锅子，让鱼稍微活动位置。鱼能滑动后，再翻另外一面煎至金黄色即可

8.直接放入青红椒，蒜米，姜片爆香（如果觉得这样不方便也可以先把鱼盛出后再放姜片蒜米之类的）

9.炒出香味后，再放开水与鱼齐平，加入适量的料酒，蚝油，生抽，适量的盐，白糖拌匀

10.大火把汤汁煮开后，盖上盖子中火焖15分钟左右

11.15分钟后，汤汁浓稠后就可以出锅了（如果喜欢用汤汁拌饭，可以提前1-2分钟出锅哦！这样汤汁会多一些）
Spicy braised squid

The squid thorns are less fleshy, the meat is white and tender, and it is not too delicious to make braised fish! The color is also very attractive, my temptation to food is no power!

Ingredients: squid, green pepper, chopped green onion, ginger, garlic, cooking wine, sugar, oyster sauce, soy sauce, salt

1. Wash the green and red pepper, ginger, chopped green onion and garlic, then cut the green and red pepper, slice the ginger, cut the chopped green onion, and chop the garlic directly, and serve the dishes. Green and red peppers oh)

2. Wash the squid, remove the scales, remove the internal organs, and draw a few holes on the body of the fish, so that it is easier to taste when burning.

3. Marinate with cooking wine for 20 minutes, no salting is required, and you need to turn over once in the middle.

4. Heat the pot and first wipe the bottom of the pot with ginger (so it is not easy to stick the fish skin when frying the fish)

5. Pour the right amount of oil. After the oil is warm, put the fish in the oil pan. (Remember to use the kitchen paper to absorb the moisture of the fish. When you put it directly, it is easy to lick the oil.)

6. When frying fish, remember to open a small fire and slowly fry until golden on both sides.

7. Gently shake the pot to allow the fish to move slightly. After the fish can slide, turn the other side and fry until golden brown.

8. Directly add green and red pepper, garlic, ginger and fragrant incense (if you feel that it is not convenient, you can put the fish out before putting ginger slices and garlic)

9. After frying the scent, release the water and fish flush, add the right amount of cooking wine, oyster sauce, soy sauce, the right amount of salt, white sugar and mix well.

10. After the fire has boiled the soup, cover the lid and simmer for about 15 minutes.

After 11.15 minutes, the soup can be cooked after thickening. (If you like to mix rice with soup, you can 1-2 minutes in advance! This soup will be more

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