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Fix typos. #1012

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May 24, 2022
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Fix typos. #1012

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6 changes: 3 additions & 3 deletions dishes/aquatic/红烧鱼.md
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Expand Up @@ -15,7 +15,7 @@

注意这些材料都是经验计算得出，除了香菜外其他多了并不是一件好事儿

- 耗油
- 蚝油
- 葱
- 香菜
- 小米椒
Expand All @@ -35,7 +35,7 @@
* 葱 1-2 根，正常就撒葱花
* 小米椒 1-2，不放也可以，过来人的经验，最多放 2 个，不然辣度过高要菊花残。
* 味精，看个人口味，不要放多，5g 即可。
* 耗油，5g 即可，和味精一个道理
* 蚝油，5g 即可，和味精一个道理

## 操作

Expand All @@ -54,7 +54,7 @@
* 倒入醋（喜欢醋可以多放一点）
* 然后放入白砂糖，酱油（老抽)
* 加入冷水，以刚好淹没鱼身为宜，然后调成中火，盖上锅盖，大概 1 分钟后将鱼翻身，继续盖上锅盖
* 3-4 分钟后，加入盐、小米椒、耗油（味精、鸡精等），然后继续盖上锅盖，后续继续要翻身
* 3-4 分钟后，加入盐、小米椒、蚝油（味精、鸡精等），然后继续盖上锅盖，后续继续要翻身
* 当锅内汤汁收汁到鱼的脊背线上的鱼鳍下面一点点的时候（或者汤汁不多的时候），转小火，加入香菜，葱花，然后盖上锅盖 20 秒，关火
* 起锅

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