跟足食譜保證好味過出街食！呢排天氣凍，食完暖笠笠呀😚自己整用咗新鮮桂花魚！可以去相熟海鮮店買，會幫手起肉切埋雙飛魚片🥹
好簡單將魚骨煎香，加埋酸菜煲湯底！奶白魚湯好正🤍最後嘅步驟唔好偷懶，學餐廳將香料炸蒜加熱，再淋上魚肉！超級香😍P.S. 冇時間都可以用急凍魚片同埋魚湯🤣⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆❤️🔥簡易酸菜魚📝食譜烹調時間⏱45分鐘
🔸材料🔸桂花魚/鱸魚 1條薑 4片酸菜 3棵約400g水 1200ml粉絲 2包浸軟花椒粒 8g辣椒乾 15g白芝麻 6g炸蒜 20g藤椒(可省略), 蔥花
🔸魚肉醃料🔸鹽 半茶匙糖 半茶匙胡椒粉紹興花雕酒 1茶匙蛋白 半個生粉 1湯匙油 1湯匙
🔹做法🔹
鮮魚起肉切片；魚片洗淨血污，抹乾；加入鹽、糖、胡椒粉、紹興花雕酒和蛋白拌勻至黏手；加入生粉和油拌勻，放雪櫃醃20分鐘；魚骨印乾水份
下油煎香魚骨和薑片，大火分3次倒入滾水；中火煮15分鐘；魚湯過篩 (約900ml)
酸菜洗淨切粒，放入白鑊，炒乾水份至冒煙；倒入魚湯，煮沸後合蓋小火煮15分鐘；試味，如不夠酸可加白醋；放入粉絲煮熟
魚片放入沸水煮熟，瀝乾水後鋪上粉絲，灑上蔥花
另一個鍋烘香花椒粒，下油中火燒熱；加入辣椒乾和芝麻炒至香味釋出，最後加入炸蒜炒勻，立即淋在魚片上即成
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀Fish 1 pxGinger 4 slicesPickled cabbage 3 px, 400gWater 1200mlVermicelli 2 px, soaked until softSichuan peppercorns 8gDried chili peppers 15gWhite sesame seeds 6gFried garlic 20gScallion
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲Salt – 1/2 tsp, Sugar – 1/2 tsp, pepper, Shaoxing wine – 1 tsp, Egg white – 1/2, Potato Starch – 1 tbsp, Oil – 1 tbsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
Slice and wash fish fillets, pat dry. Marinate in the fridge for 20 minutes. Pat fish bones dry
Fry fish bones and ginger until fragrant. Add boiling water and simmer for 15 mins, then strain to get about 900ml of fish stock.
Rinse and dice pickled cabbages, stir-fry in a dry pan until smoking. Add fish stock, boil, cover, and simmer for 15 mins. Adjust sourness with white vinegar and add vermicelli.
Cook fish fillets in boiling water, drain, and layer over vermicelli; sprinkle with chopped scallions.
In another pot, toast Sichuan peppercorns in oil, add dried chilies and sesame, stir in fried garlic. Pour over fish fillets to serve.✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
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