油鹽水浸筍殼

油鹽水浸筍殼

| EN
| EN
難度
2/5
需時 (分鐘)
30
份量 (人)
2-4
難度
需時 (分鐘)
份量 (人)
2/5

30

2-4

材料

  • 筍殻 12兩
  • 1茶匙
  • 1湯匙
  • 數段
  • 3片
  • 紹興酒 1湯匙
  • 5碗
  • 2茶匙
  • 1茶匙
  • 蔥絲 適量
  • 魚豉油 適量
  • 1 Marble Goby Fish (~450g)
  • 1 tsp Salt
  • 1 tbsp Oil
  • Some Green Onion
  • 3 slices Ginger
  • 1 tbsp Shaoxing Wine
  • 5 bowls Water
  • 2 tsp Salt
  • 1 tsp Sugar
  • Pinch Shredded Green Onion
  • Pinch Steamed Fish Soy Sauce

烹調步驟

1

將筍殼洗乾淨後加鹽撈勻

Wash Marble Goby fish, scrape any scales and remove intestines. Marinate the fish with salt

2

用油把薑和蔥段略煎

Slightly fry the ginger and green onion with oil

3

贊酒,下水5碗

Add Shaoxing wine and 5 bowls of water and heat with medium high temperature

4

水滾後加入筍殼,蓋上鍋蓋,關火焗8至10分鐘

After the water is boiled, slowly lower the Marble Goby fish until totally submerged. Cover the lid, and turn off the heat. Let the fish coddled in oil for 8 to 10 minutes

5

把魚取出,加蔥絲,魚豉油便可

Take out the fish, add shredded green onion and fish soy sauce

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