香煎釀鯪魚肉

| 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

  • 鯪魚腩 2條
  • 鯪魚肉 80克
  • 生粉 2湯匙
  • 青椒 半個
  • 紅甜椒 半個
  • 5湯匙
  • 2 Mud Carp Fish Belly
  • 80g Minced Mud Carp Fish
  • 2 tbsp Corn Starch
  • 1/2 Green Bell Pepper
  • 1/2 Red Bell Pepper
  • 5 tbsp Water

醬汁

  • 豆豉 4茶匙
  • 蒜蓉 2粒
  • 薑蓉 3片
  • 3茶匙
  • 1湯匙
  • 生抽 2茶匙
  • 4 tsp Fermented Black Bean
  • 2 cloves Grated Garlic
  • 3 slices Grated Ginger
  • 3 tsp Sugar
  • 1 tbsp Wine
  • 2 tsp Light Soy Sauce

烹調步驟

1

先把鯪魚肉釀入魚腩

Stuff the minced Mud Carp fish paste into the fish belly

2

把生粉平均地塗滿在魚腩面

Spread the corn starch evenly on the fish belly

3

落2湯匙油起鑊,把魚煎至金黃色後取出備用

Add 2 tbsp of oil and fry the fish until golden brown. Take it out for later use

4

在鑊加1茶匙油,把青、紅甜椒炒5分鐘,取出備用

Add 1 tsp of oil and fry the green and red bell peppers for 5 minutes. Take it out for later use

5

加入1茶匙油,先放蒜蓉爆香,再加入薑蓉、豆豉、糖、酒和生抽

Add 1 tsp of oil, first add grated garlic and fry, then add grated ginger, fermented black beans, sugar, wine and light soy sauce

6

加入5湯匙水,煮沸

Add 5 tbsp of water to the sauce mix and bring to a boil

7

把魚加入煮沸的醬汁中,用中火焗8分鐘

Add the fish to the sauce mix and simmer for 8 minutes with medium heat

8

把青、紅甜椒加入略拌便可

Cut the green and red bell peppers and add them to the pan. Mix everything slightly.

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