油鹽水浸筍殼

繁 | EN

難度

 2/5

需時 (分鐘)

份量 (人)

2-4

難度

需時 (分鐘)

份量 (人)

 2/5

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

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

用油把薑和蔥段略煎

Slightly fry the ginger and green onion with oil

贊酒，下水5碗

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

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

把魚取出，加蔥絲，魚豉油便可

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