佃煮秋刀魚
描述
簡單又好吃，煮到鹹甜入味，魚骨魚刺都酥化的魚料理，不用擔心吃的時候會卡到
份量
食材
步驟
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秋刀魚兩條，將內臟去除乾淨 Two saury, guts removed
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將秋刀魚切成5公分左右的小段 Cut the saury into small pieces about 5 cm
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青蔥一枝，也切成小段 1 sprig shallot, also cut into small pieces
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薑20公克，切片 20g ginger, sliced
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白蘿蔔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
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鍋中先放入一片昆布，重量大約10公克 Put a piece of kelp in the pot first, weighing about 10 grams
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再放入青蔥段 add shallots
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放入薑片 add ginger slices
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將秋刀魚平均鋪放在鍋中 Spread the saury evenly in the pot
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加入味醂100cc Add Mirin 100cc
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米酒100cc Rice wine 100cc
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烏醋100cc Black vinegar 100cc
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再加入100cc醬油 Add 100cc soy sauce
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250cc冷白開水 250cc cold boiled water
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把白蘿蔔片放進來 Put the carrot slices in
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撒上10公克柴魚片 Sprinkle with 10g bonito flakes
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最後加入20公克糖 Add 20 grams of sugar at the end
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蓋上鍋蓋，開小火，燉煮2小時 Cover the pot, turn on low heat and simmer for 2 hours
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2小時後，掀開蓋子(如果湯汁還有很多，那就要開蓋續煮到湯汁大致收乾) After 2 hours, lift the lid (there is a lot of soup, open the lid and cook until the soup is almost dry)
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準備一鍋水，加入少許鹽，水滾後，加入白菜葉，將白菜煮軟 Prepare a pot of water, add a little salt, when the water boils, add cabbage leaves, boil the cabbage until soft
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將煮好的白菜葉排入盤中 Arrange the cooked cabbage leaves in a plate
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把佃煮好的秋刀魚放在白菜葉上 Put Tsukuda boiled saury on cabbage leaves
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淋上一些燉煮鍋中剩餘的醬汁 Drizzle over some of the remaining sauce from the stewing skillet
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撒上少許蔥花~完成 Sprinkle a little chopped green onion~ Done
小撇步
詳細烹飪影片網址：https://youtu.be/q_ZGPnBZddE
