新发现：酱油水黄花鱼味道更鲜美！

用料

原材料：

黄花鱼

1条

2根

4片

3瓣

蒜苗

1根

香菜

2根

五花肉

一小块

酱油

2大勺

酱油水黄花鱼的做法

1. 黄花鱼洗净，背部打花刀，便于肉厚的部位入味。

1. 香菜、小葱叶梗分开切段。
   蒜苗切斜刀，蒜切片，姜切丝。

1. 热锅加入宽油，下入切好的厚片五花肉炸至金黄。

1. 捞出备用。

1. 炸五花肉的油，改小火，下入葱白、香菜梗和蒜片炸香后关火。

1. 下入两大勺酱油，再开小火炸出酱油香味。

1. 下入适量水。

1. 加入黄花鱼，炸五花肉和冻豆腐（油豆腐、老豆腐都可以）
   全程大火。

1. 不停用锅铲将汤汁淋到鱼身上。

1. 加入香菜叶、小葱叶和蒜苗，再炖1分钟。
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1. 出锅，开饭！

小贴士

1. 如果油温高下入酱油，会溅出很多，炉灶不好擦哈。
关火加入酱油也是偷懒的小妙招。
2. 酱油的量比较大，咸味已经够了，无需再额外加盐。