紅燒帶魚[15P]

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原料：
帶魚兩條
蔥白，姜，蒜和乾辣椒
醋，糖，油，澱粉，料酒

做法：
1.帶魚洗淨，切塊，用料酒和鹽醃半小時。
[img]http://3.bp.blogspot.com/-ITL6CZdnve0/TVyrRvdugpI/AAAAAAAABms/DCsmplvwZ3Y/s1600/Braised_Ribbon_Fish_1.jpg[/img]

2.熱鍋燒少量油，帶魚上加少量澱粉。
[img]http://3.bp.blogspot.com/-TzYv130Bmmw/TVyrSD4Q9cI/AAAAAAAABm0/4WRcHPdG28k/s1600/Braised_Ribbon_Fish_2.jpg[/img]

3. 攪拌均勻。
[img]http://3.bp.blogspot.com/-_66dUkQf9M4/TVyrSOaYXgI/AAAAAAAABm8/8FzP0JJs2Io/s1600/Braised_Ribbon_Fish_3.jpg[/img]

4.油熱，開始煎帶魚。
[img]http://2.bp.blogspot.com/-M5Rjq2npnyM/TVyrSd3OLII/AAAAAAAABnE/BTbn4Qk3T5U/s1600/Braised_Ribbon_Fish_4.jpg[/img]

5.煎魚的同時，準備蔥姜蒜。
[img]http://4.bp.blogspot.com/-nfmiLL2nlF0/TVyrSiy3qaI/AAAAAAAABnM/CjIKW1NL-Ps/s1600/Braised_Ribbon_Fish_5.jpg[/img]

6. 魚煎兩面金黃，撈出。
[img]http://2.bp.blogspot.com/-qnzC9R6N9LA/TVyraWDORJI/AAAAAAAABnU/gT0VSoMZn-4/s1600/Braised_Ribbon_Fish_6.jpg[/img]

7.在同一個鍋裡倒油。大火，涼油時，下一勺糖，糖開始冒泡，變色後加入蔥姜蒜。這一步是關鍵，火候不到，帶魚沒有顏色，火候過了，帶魚顏色發黑。
[img]http://4.bp.blogspot.com/-XdZo6JabUqk/TVyraq_HLiI/AAAAAAAABnc/WMpZPiqJpY8/s1600/Braised_Ribbon_Fish_7.jpg[/img]

8.翻炒蔥姜蒜，超出香味。
[img]http://2.bp.blogspot.com/--v-iJac7FK4/TVyra0qAVNI/AAAAAAAABnk/Ll0zLtKHSwM/s1600/Braised_Ribbon_Fish_8.jpg[/img]

9.加魚。輕輕的翻炒至每一塊魚上都沾上糖色。
[img]http://3.bp.blogspot.com/-9B1E_3MXSn0/TVyrbPHkO4I/AAAAAAAABns/Qaduv4NQYRo/s1600/Braised_Ribbon_Fish_9.jpg[/img]
10.加一杯開水，醋、糖、鹽、小火煮五分鐘。加入蔥段，大火收汁。

11.撒點蔥絲就好了。
[img]http://4.bp.blogspot.com/-eww1EnrSQyw/TVyrixBa6LI/AAAAAAAABoE/Ob6vRJCJRig/s1600/Braised_Ribbon_Fish_12.jpg[/img]

慢慢享用吧。
[img]http://3.bp.blogspot.com/-GSm59YGrcmM/TVyrjBZM2AI/AAAAAAAABoM/NlgnI34uOvY/s1600/Braised_Ribbon_Fish_13.jpg[/img]

還醃了一些泡菜。
[img]http://3.bp.blogspot.com/-I21-BXOXI58/TVyrjZA_hgI/AAAAAAAABoU/M2xT1nl-AuE/s1600/Home_Made_Pikles_14.jpg[/img]

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