国庆、中秋。介绍两个简单易做小菜给朋友，供合家欢乐时用。</SPAN> </SPAN>
红烧草鱼块</SPAN>
原料</SPAN>
草鱼肉</SPAN>500</SPAN>克，大葱</SPAN>15</SPAN>克、水发玉兰片</SPAN>15</SPAN>克、猪肥肉</SPAN>15</SPAN>克、生姜</SPAN>5</SPAN>克、大蒜</SPAN>5</SPAN>克、植物油</SPAN>500</SPAN>克（实耗</SPAN>75</SPAN>克），酱油、黄酒、白糖、精盐、味精、胡椒粉，湿淀粉、鲜汤各适量。</SPAN>
                         </SPAN></SPAN> 制作方法</SPAN>
                       </SPAN>     </SPAN></SPAN>原料</SPAN>
1.</SPAN>先将鱼肉切成</SPAN>6</SPAN>厘米长、</SPAN>3</SPAN>厘米宽的长块，生姜、蒜切片，葱切马蹄形，猪肥肉切片。</SPAN>
2.</SPAN>炒锅上火加油，油八成热时下鱼块，炸至封皮时捞出。</SPAN>
3.</SPAN>原锅留少许油，下猪肉片、玉兰片、葱、生姜、蒜快速煸炒，待猪肉片散开时加精盐、酱油、黄酒、白糖、味精、鲜汤，放入鱼块，烧开后用小火加热</SPAN>5</SPAN>分钟左右，撒上胡椒粉。改用旺火，并不断转运，看汁约一手勺时用湿淀粉勾芡，淋上明油翻炒出锅盛盘。</SPAN>
 </SPAN> </SPAN></SPAN>五香排骨</SPAN>
原料</SPAN>
猪排骨</SPAN>1000</SPAN>克，白糖</SPAN>10</SPAN>克、豆瓣酱</SPAN>30</SPAN>克，精盐</SPAN>10</SPAN>克、酱油</SPAN>60</SPAN>克、味精</SPAN>3</SPAN>克、绍酒</SPAN>10</SPAN>克、甜面酱</SPAN>18</SPAN>克、八角</SPAN>5</SPAN>克、葱</SPAN>5</SPAN>克、姜</SPAN>7</SPAN>克、熟猪油</SPAN>20</SPAN>克。</SPAN>
制作方法</SPAN>
1.</SPAN> 将葱、姜洗净后沥水，切细末、盛放大碗中，加入豆瓣酱、味精、酱油、白糖、绍酒拌匀；将八角碾成粉，加入精盐拌和，此时，再将锅置于旺火上加热，倒入已拌和的八角粉，炒约</SPAN>1</SPAN>分钟，起锅入碗加入味精拌匀，待用。</SPAN>                     </SPAN></SPAN>
2.</SPAN>将排骨批斩成重约</SPAN>60</SPAN>克的块片，在排骨中间剞一刀，再用刀背逐一将排骨平拍数下，盛放到盘中，加入已拌匀的豆瓣酱同排骨拌匀腌制</SPAN>3</SPAN>小时，使之入味。</SPAN>
3.</SPAN>将锅置于旺火上加热，倒入熟猪油烧至五成热时，放入排骨、甜面酱和少些水，待沸改用小火焖烧至排骨呈黄色，且已烧熟入味时。就可起锅装盘，撒入八角粉拌匀上桌。</SPAN>
 
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