姜茸蒸石班鱼
很快一年就这样翻篇了.
说是跌宕起伏,似乎又没有太多深刻的记忆；
说是平平淡淡,似乎又在幸福中忧伤多凄.
算了，夜已深，
不要再叹息了.
让我们带着对未来美好的憧憬进入梦乡；
等明天太阳升起时，
大家再振作起精神开始新的生活和工作吧 :)
哦，by the way,今晚晚餐的这道姜茸蒸石班鱼，
老公很喜欢，姜茸酱汁吃得一滴都不剩，嘻嘻.
材料：半条石班鱼400g，从中间切开2/3；小葱头3粒切薄片；
Ingredients:400g grouper；3 shallots,chopped；
1. 由于石班鱼身较厚，将它切开，塞入小葱头薄片，蒸时会比较容易熟透；
1.Inserted the chopped shallots into the fish；
姜茸酱：
嫩姜100g；小葱头1粒，清水60ml；蒜头油2大匙；盐1小匙，糖1小匙；蚝油1小匙；绍兴酒1大匙；麻油1小匙；鸡精粉1/2大匙；太白粉1大匙.
Ginger sauce:
100g fresh ginger；1 shallot；60ml water；2 tbsp garlic oil；1tsp salt；1tsp sugar；1tsp oyster sauce；1tbsp shaoxing wine；dash of sesame oil；1/2tbsp chicken stock granules；1tbsp corn flour water for thickening.
2.首先将嫩姜、小葱头和水搅拌打烂成细泥状备用；
2.put fresh ginger、shallot and water into a food processor and process until very fine,set a side first.
3.一整粒的蒜头，切成蒜末，加入3大匙的油，炸成蒜头油滤出备用；
3. Fry mince garlic with about 3 tbsp oil until lightly golden and set fried garlic and oil aside in separate bowls；
4.将两粒小葱头切成薄片摆在盘中作垫底用，把步骤1中的石斑鱼铺在上面，放入煮沸的水大火蒸7分钟即可；
4.line slice shallots on steaming tray and top with fish.steam fish at high heat for 7 minutes or until cooked,remove the fish and pour away water；
5.在蒸鱼的时间里，起另一锅，倒入2大匙的蒜头油，待油温三分热后，倒入姜泥，加入其余的调味料煮滚，再加入太白粉水勾芡；
5.step2 blended ginger pour into a wok, add in the remaining ingredients (which in the ginger sauce) and cook until boil, thicken with corn flour water；
6.将步骤4中的鱼取出，倒掉蒸鱼汁，淋上姜茸酱，和1大匙的蒜头油，撒上蒜头渣和芫西和葱丝便可上桌.
6.pour all the ginger sauce and sprinkle 1 tbsp fried garlic oil and fried garlic over the fish.garnish with coriander leaves, spring onion on top and serve hot.
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