好吃的紅燒大黃花魚，肉質鮮嫩，色香味俱全，愛吃的試試唄。

用料

大黃魚

1條

適量

料酒

適量

料汁：

少許

白糖

適量

生抽

適量

老抽

少許

陳醋

少許

少許水

適量

收汁時加淀粉

適量

紅燒大黃花魚的做法

1. 大黃花魚清洗干凈，背部兩面劃三刀。撒料酒，少許鹽，涂抹均勻后腌制15分鐘。

1. 腌制好后，用廚房紙吸干水分。

1. 油溫升高后下魚煎，不要輕易來回翻動（總翻動會散，形狀不好看→_→），一面煎至焦黃后再翻煎另一面，晃動鍋身使其受熱均勻。

1. 兩面煎好后用鍋鏟推至一邊，下蔥姜蒜辣椒料酒
   

1. 記得調一碗料汁，料汁大家看配料表。將料汁倒入煎鍋中，小火燜煮五分鐘，魚不要翻，湯汁我都是用勺子慢慢澆在魚身上。
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1. 最后，調一點淀粉水，我們大火收汁，出鍋。
   撒香菜段，小米辣，蔥段到魚身上，將鍋里料汁澆在上面，色香味俱全。

1. 嫩得很～