⬇️⬇️English recipe follows⬇️⬇️
油鹽水浸老虎斑
材料:
老虎斑1條(約1斤)
豆腐2磚
勝瓜1條
薑1舊
蔥1條
處理:
1. 勝瓜,刨去一半表皮,清水洗乾淨,切兩端,斜切一片片。
2. 豆腐,清水洗乾淨,切一舊舊。
3. 薑,去皮,洗乾淨,切片。
蔥,切去根部,洗乾淨,切段。
4. 魚,刮乾淨魚鱗,從肚內魚骨上𠝹一刀,除去血塊,清水沖洗乾淨。
5. 用大滾水淥一淥魚表面的潺。
烹調:
1. 大火在鑊內燒熱油2湯匙。
2. 放豆腐落鑊煎香。
3. 豆腐,一面已煎至金黃色,反轉繼續煎,加入薑片及蔥段。
4. 再反一反轉豆腐。
5. 加入大滾水,放魚落鑊,水蓋過魚面。
6. 加入鹽1茶匙。
7. 大火滾起,轉慢火,冚蓋,炆8分鐘。
8. 已炆了4分鐘,反轉魚,試一試味,加入勝瓜,轉大火滾起,轉慢火,再炆餘下的4分鐘。
9. 已經炆了8分鐘,用筷子試一試可否穿過魚身。
10. 加入油半茶匙,轉大火滾起。
11. 完成,可享用。
Poached tiger grouper with salt and oil
Ingredients:
Tiger grouper 1 No. (About 1 catty)
Tofu 2 cubes
Luffa 1 log
Ginger 1 No.
Green onion 1 No.
Preparation:
1. Luffa, halfly peel. Rinse with tap water. Cut both ends. Slantly slice.
2. Tofu, rinse with tap water. Cut in pieces.
3. Ginger, get it peeled. Rinse with tap water. Get it sliced.
Green onion, cut the root. Rinse with tap water. Cut in lengths.
4. The fish, get it scaled. Cut alongside the bone in its stomach. Remove blood. Rinse thoroughly.
5. Rinse the body of fish with boiled~up water.
Syeps:
1. Heat up 2 tbsp of oil at high flame in wok.
2. Put tofu in wok, fry well.
3. Tofu, one side has been fried into golden yellow, flip over and continue frying. Add in ginger and green onion.
4. Flip over the tofu once more.
5. Add in boiled~up water, put fish in wok. Water is just covered up the fish.
6. Add in 1 tsp of salt.
7. Heat up at high flame. Turn to low flame. Cover up the wok. Braise for 8 minutes.
8. Have been braised for 4 minutes, flip over the fish. Check the taste. Add in luffa. Heat up at high flame. Turn to low flame and braise for the rest of 4 minutes.
9. Have been braised for 8 minutes, use a pair of chopsticks to test if it can be pinched through.
10. Add in 0.5 tsp of oil, heat up at high flame.
11. Complete. Serve.
油鹽水浸老虎斑🐟
Poached tiger grouper with salt and oil🐟
Soup, fish and luffa are included in this dish. Follow the steps, it is simple but yummy
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