小菜
由 CookWhatHK0 次收藏
家常燒小黃花魚先煎至兩面金黃，再用生抽、醋同紹興酒燜煮，收汁濃稠，鮮味十足。
將小黃花處理乾淨。去除魚鰓和內臟，刮掉魚鱗後，用清水徹底沖洗乾淨。放入15克葱薑片和2勺料酒，再撒上1/2小勺鹽，醃製大約15分鐘，讓魚肉充分入味。
Remove the gills, guts, and scales from the small yellow croakers and rinse them clean. Top with sliced spring onion, ginger, and Shaoxing wine, sprinkle with salt, and marinate for 15 minutes.
取一個鍋，燒至足夠熱。倒入2勺食用油，晃動鍋子讓油均勻地潤滑鍋壁（俗稱“滑鍋”）。然後，將醃製好的小黃花均勻地裹上一層30克幹澱粉，放入鍋中，用中小火慢慢煎至兩面金黃。
Heat the wok until very hot, add 2 tbsp of oil, and swirl to coat. Lightly dust the croakers in dry cornstarch, place them in, and pan-fry over medium-low heat until golden on both sides.
待魚煎好後，撒入15克葱薑蒜片，爆出香味。
Sprinkle in the sliced spring onion, ginger, and garlic.
隨即沿着鍋邊烹入1勺料酒、2勺生抽和1勺醋。接着加入1/4小勺糖和1/4小勺雞精。倒入適量的水，水量剛好沒過魚身即可。蓋上鍋蓋，開始燜煮。
Deglaze with Shaoxing wine, light soy sauce, and vinegar, add sugar and chicken bouillon powder, then pour in enough water to just cover the fish. Cover with the lid.
保持中小火，將鍋中的湯汁慢慢收濃，直到變得稠厚。
Reduce the sauce over medium-low heat until thickened.
將燒好的小黃花盛出裝盤。如果喜歡，可以撒上一些香菜作為點綴，即可。
Plate up and garnish with coriander to serve.
