【和風美食】蒲燒鰻魚 Grilled Eel in Japanese Style
好多人都鍾意食日式嘅燒鰻魚，其實除咗出街食同買外賣，自己喺屋企都整到，因為市面上有急凍嘅鰻魚發售，已經劏好洗淨，解凍之後，配合即食嘅鰻魚醬汁就可以自家炮製充滿日式風情嘅蒲燒鰻魚啦！
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1鰻魚取出，印乾 Take out the eel meat and pat dry. -
2用竹或金屬簽穿過鰻魚身，以防熟後捲曲 Use bamboo or metal skewer to pass through the eel's body to prevent them from curling up after cooked. -
3兩面塗上一層鰻魚汁，中細火慢煎 Coat the eel with a layer of eel sauce on both two sides. Pan-fry in medium low heat. -
4每面各煎約1分鐘即反轉，並塗上鰻魚汁 Pan-fry each side of the eel for about 1 minute, then flip and coat with eel sauce -
5每面各煎3-4次，共煎約7-8分鐘即成 Pan-fry each side of the eel 3-4 times for a total of about 7-8 minutes
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