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原料:鲅鱼4条,葱、姜、蒜、料酒、酱油、番茄沙司、盐、糖、花椒。做法:1、将鲅鱼去内脏,切片后泡入水中约4小时,以除去血水。2、捞出后沥干水分备用。3、将葱、姜、蒜切末备用。4、锅内倒入适量食用油,烧热后将花椒炸香。5、放入切好的葱花、蒜末、姜末炒香,倒入两勺酱油,加入适量水烧开。6、倒入适量番茄沙司、一勺料酒、一勺糖,调成汁后放入鱼块,炖15分钟左右,然后加盐,再炖至收汁即可。
Raw materials: catfish 4, onions, ginger, garlic, cooking wine, soy sauce, tomato sauce, salt, sugar, pepper. Practices: 1, the bonito visceral, slice into the water after about 4 hours to remove the blood. 2, remove and drain the water spare. 3, the onion, ginger, garlic cut at the end spare. 4, the pot into the amount of cooking oil, pepper and fragrant hot after the heat. 5, add chopped green onion, minced garlic, ginger saute, pour two tablespoons soy sauce, add the right amount of water boil. 6, into the amount of tomato sauce, a spoonful of cooking wine, a spoonful of sugar, into the juice into the fish, stew for about 15 minutes, then add salt, and then stewed until the juice can be.