燒汁青花魚
<img src="http://news.xinhuanet.com/food/2005-09/05/xinsimple_59208022911227663083074.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
材料：<br />
<br />
青花魚、檸檬汁、豉油雞汁、急汁<br />
<br />
<img src="http://news.xinhuanet.com/food/2005-09/05/xinsimple_56208022911227911019070.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
青花魚剖開去内臟，洗淨拭乾，剪去中間的脊骨，兩面以適量鹽、胡椒粉、酒塗抹入味2小時以上<br />
<br />
<img src="http://news.xinhuanet.com/food/2005-09/05/xinsimple_57208022911227432128771.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
進烤箱烤至兩面金黃熟透取出，兩邊塗上一層燒汁和油，續烤至香酥【燒汁：1匙豉油雞汁和半匙0急汁拌勻】<br />
<br />
<img src="http://news.xinhuanet.com/food/2005-09/05/xinsimple_58208022911223941817172.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
燒汁烤青花魚。<br />
<br />
<img src="http://news.xinhuanet.com/food/2005-09/05/xinsimple_59208022911220952856773.jpg" onload="thumbImg(this)" alt="" /><br />
<br />
多秀幾張!<br />
<br />
<br />
<img src="http://news.xinhuanet.com/food/2005-09/05/xinsimple_59208022911227663083074.jpg" onload="thumbImg(this)" alt="" />