原材料：

鮰魚

1條（700～800克）

6片

大蔥

半根

半頭

小蔥葉

少許

黃冰糖

4-5粒

八角

1個

花椒

10粒

調味料：

生抽

2勺

老抽

1勺

蒸魚豉油

1勺

花雕酒

4勺

白糖

1勺

陳醋

2勺

蠔油

2勺

少許

半碗

紅燒鮰魚（江團魚）的做法

1. 鮰魚去內臟，洗凈。

1. 切成大小合適的段。轉入盆中，加入少許鹽，腌制半小時。

1. 準備好調料。

1. 將除鹽外的所有調味料調勻，待用。
2. 鮰魚段沾少許淀粉。
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1. 熱鍋熱油，炸魚塊。

1. 魚塊炸金黃盛出備用。

1. 熱鍋加入底油，爆香調料。

1. 魚塊再倒入鍋中。

1. 淋入料汁，烹出香味。

1. 加入適量開水，水與魚塊齊平。大火燉魚。

1. 燉至湯汁收濃。

1. 出鍋，撒點蔥末，開飯！