油鹽水浸筍殼
繁
|
EN
繁
|
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
- 16 9 月, 2019
- 6:00 下午
材料
- 筍殻 12兩
- 鹽 1茶匙
- 油 1湯匙
- 蔥 數段
- 薑 3片
- 紹興酒 1湯匙
- 水 5碗
- 鹽 2茶匙
- 糖 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