佃煮秋刀鱼

　　

　　简介

　　 简单又好吃，煮到咸甜入味，鱼骨鱼刺都酥化的鱼料理，不用担心吃的时候会卡到

　　

　　材料

　　 【食材】：秋刀鱼2条；青葱1只；姜20公克；白萝卜200公克；昆布1片(约10公克)；味醂100cc；米酒100cc；乌醋100cc；酱油100cc；冷白开水250cc；糖20公克；柴鱼片10公克；大白菜叶(可用其他蔬菜取代)6片；

　　

　　做法

　　秋刀鱼两条，将内脏去除干净Two saury, guts removed将秋刀鱼切成5公分左右的小段Cut the saury into small pieces about 5 cm青葱一枝，也切成小段1 sprig shallot, also cut into small pieces姜20公克，切片20g ginger, sliced白萝卜200公克，削去外皮後，剖半，再切成片200 grams of white radish, peel off the skin, cut in half, and then cut into slices锅中先放入一片昆布，重量大约10公克Put a piece of kelp in the pot first, weighing about 10 grams再放入青葱段add shallots放入姜片add ginger slices将秋刀鱼平均铺放在锅中Spread the saury evenly in the pot加入味醂100ccAdd Mirin 100cc米酒100ccRice wine 100cc乌醋100ccBlack vinegar 100cc再加入100cc酱油Add 100cc soy sauce250cc冷白开水250cc cold boiled water把白萝卜片放进来Put the carrot slices in撒上10公克柴鱼片Sprinkle with 10g bonito flakes最後加入20公克糖Add 20 grams of sugar at the end盖上锅盖，开小火，炖煮2小时Cover the pot, turn on low heat and simmer for 2 hours2小时後，掀开盖子(如果汤汁还有很多，那就要开盖续煮到汤汁大致收干)After 2 hours, lift the lid (there is a lot of soup, open the lid and cook until the soup is almost dry)准备一锅水，加入少许盐，水滚後，加入白菜叶，将白菜煮软Prepare a pot of water, add a little salt, when the water boils, add cabbage leaves, boil the cabbage until soft将煮好的白菜叶排入盘中Arrange the cooked cabbage leaves in a plate把佃煮好的秋刀鱼放在白菜叶上Put Tsukuda boiled saury on cabbage leaves淋上一些炖煮锅中剩余的酱汁Drizzle over some of the remaining sauce from the stewing skillet撒上少许葱花~完成Sprinkle a little chopped green onion~ Done

　　

　　小诀窍

　　 详细烹饪影片网址：https://youtu.be/q_ZGPnBZddE

　　

　　相关

　　 煮  秋刀  鱼