蘿蔔絲鯽魚湯

| EN
| EN
難度
2/5
需時 (分鐘)
45
份量 (人)
4
難度
需時 (分鐘)
份量 (人)
2/5

45

4

材料

  • 蘿蔔 1條
  • 白鯽 1條
  • 1茶匙
  • 3片
  • 燒酒 1湯匙
  • 6碗
  •  半茶匙
  •  半茶匙
  • 1 White Radish/Daikon
  • 1 Crucian Carp Fish
  • 1 tsp Salt
  • 3 slices Ginger
  • 1 tbsp Mijiu
  • 6 bowls Water
  • 1/2 tsp Salt
  • 1/2 tsp Sugar

烹調步驟

1

蘿蔔去皮切絲

Peel and shred the white radish

2

白鯽去鱗開肚洗淨,用1茶匙鹽撈勻(魚可以用力將兩邊脊骨切斷)

Wash the Crucian Carp fish, scrape any scales and remove internal organs. Sprinkle 1 tsp of salt onto the fish (Can cut off the fish spine with both sides)

3

把鍋燒熱後加入1湯匙油,把薑炒香,加入蘿白絲炒軟後取出

Heat the pot and add a tbsp of oil. Add the ginger and white radish and stir-fry them

4

在鍋中加入1湯匙油,將魚放下,中慢火煎至兩面有色

Add 1 tbsp of oil and put the fish to the pot, fry slowly until both sides of the fish become golden color

5

贊酒後加水,再加鹽糖各半茶匙

Add the mijiu then 6 bowls of water. Add half a tsp of both salt and sugar

6

水滾後下蘿蔔絲,中慢火煮20分鐘

After the water boils, add the white radish and cook for 20 minutes with medium heat

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