姜烧沙丁鱼 / Sardines simmered ginger

多数人买鲜沙丁鱼回来不是煎炸就是烧酸辣汤，我平时都很少煎炸食物，害怕被油溅到 ：-（ 有朋友建议我用箩筐遮住脸，那么就不怕被油溅到了啦 ！ 哈哈!

今天这道姜烧沙丁鱼的材料简单易做又好吃，只是会比较费时，不是说慢工出细活吗 ？：））

Sardines are often deep fried or made into spicy sour soup by most people. I don't always deep fry my food as I am scared of the oil splatter . A friend told me to use a bamboo colander to cover my face whenever I wish to deep fry my food , what a genius idea ! Ha ha ha 

This dish uses simple ingredients and the methodology is easy. The only catch is the time required to cook but everyone knows hard work and long hours pay off in the end :-)

材料 ：  Ingredients 

6 pcs 沙丁鱼 ，7～8 寸长，去头  Fresh sardines, about 7~8 inches, remove heads and intestines

10 g 姜，切细   Ginger, thinly sliced

300 g 水   Water

200 g 米醋   Rice vinegar

100 g 料理酒   Sake

100 g 米瀮   Mirin

300 g 水   Water

2 tsp 糖   Sugar

5 tbsp 头抽   Premium soy sauce

配料：   Garnishes

适量 姜，去皮，切丝，泡冷水10 分钟，捞起，备用

Some ginger, peel the skin and slice thinly, soak in cold water for 10 mins, drain.

适量 青葱，切细

Some scallion, chopped

作法 ：   Method

1. 将已膛好的沙丁鱼放到一个装淡盐水的盆里清洗，然后在流动的水喉下洗净。

Wash the sardines in salt water and wash under running tap water until it runs clear.

2. 将鱼排好放到锅里，加入300 g 水和米醋， 用日式木盖盖上，开火烧开后转中火焖15分钟。按着木盖将米醋水倒掉。

Layer the sardines in a pot , add the 300g water with vinegar, cover with a drop lid, bring to a boil then turn to medium and simmer for 15 minutes.Press down on the drop lid and pour away the liquid.

3. 将酒丶米䨬、水、糖 和姜丝加入，再用木盖盖上，开火烧开后转中火焖煮30 分钟 ，或至水量减半。

Add the sake, water, sugar and sliced ginger to the pot ,cover with the drop lid and bring to a boil over high heat, reduce the heat to medium to simmer for 30 minutes ,or until the liquid is reduced by half.

4.  调入头抽后，再煮至汤汁浓稠，大约 10 分钟。

Add the soy sauce and continue to simmer until the amount is once more halved, about 10 minutes.

5. 移开木盖， 用汤勺不断的把汤汁淋于鱼面上，至到剩下几大匙汤汁，熄火。

Remove the drop lid, spoon the sauce over the fish until the liquid is reduced to a few tablespoon,remove from heat.

6. 将鱼排好于碟中，淋上汤汁，撒上姜丝和葱花。

Serve the sardines and sauce with sprinkles of ginger slice and chopped scallion .