木瓜魚尾湯

木瓜魚尾湯

| EN
| EN
難度
2/5
需時 (分鐘)
60
份量 (人)
4
難度
需時 (分鐘)
份量 (人)
2/5

60

4

材料

  • 大木瓜 1斤
  • 大魚尾 12兩
  • 1茶匙
  • 4片
  • 1湯匙
  • 生粉 2茶匙
  • 紹興酒 1湯匙
  • 6碗
  • 少許
  • 少許
  • 600g Papaya
  • 450g Fishtail
  • 1 tsp Salt
  • 4 slices Ginger
  • 1 tbsp Oil
  • 2 tsp Cornstarch
  • 1 tbsp Shaoxing Wine
  • 6 bowls Water
  • Pinch Salt
  • Pinch Sugar

烹調步驟

1

將大木瓜洗淨,去皮去囊切厚片

Wash and peel the papaya, then cut the papaya in thick slices

2

大魚尾去鱗,用鹽撈勻,再加生粉撈勻

Getting rid of the sticky scales, then mix well with salt and cornstarch

3

用油把薑略煎

Add the oil to the wok the fry the ginger

4

將魚的其中一面煎至金黃,翻轉另一面煎至金黃

Fry one side of the fishtail until golden brown, flip to another side then fry until golden brown too

5

贊酒,下水6碗

Add the wine, then add 6 bowls of water

6

水滾後放入木瓜片,中慢火煮15分鐘(不用蓋上鍋蓋),煮至4碗水

When the water is boiled, add the papaya slices, then cook with low heat for 15 minutes (without covering the lid) until 4 bowls of water remaining

7

加少許鹽和糖調味便可

Season with some salt and sugar

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