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四喜海鲜锅Seafood Pot

四喜海鲜锅Seafood Pot

【材料】
石斑鱼肉150克、鲜带子10粒、鲜鱿鱼3条、去壳虾仁150克、香菇3朵、嫩姜丝15克、青葱、芫茜各适量、高汤600克、蒜香油1汤匙

【调味料】
鸡精粉1⁄2茶匙、盐1⁄2茶匙、鱼露1茶匙

【腌料】
麻油1茶匙、绍兴酒1汤匙、粟粉1⁄2茶匙

【做法】
1.香菇泡软后切薄片。
2.鱼肉切片,跟带子一起拌入腌料。(图1)
3.鱿鱼去外膜及内脏,洗净切花。
4.把高汤煮滚后,放入香菇煮2分钟,然后依序放入石斑鱼肉、虾仁、鱿鱼及带子煮至滚。(图2-5)
5.加入调味料煮滚后盛上桌,面上撒上青葱、芫茜及嫩姜丝。最后淋上蒜香油。

【Ingredients】
150g Garoupa fillet, 10 pcs fresh scallops, 3 fresh squids, 150g shelled prawns, 3 pcs Chinese mushroom, 15g juliennes ginger, some chopped spring onion and coriander, 600g stock, 1 tbsp garlic oil

【Seasoning】
1⁄2 tsp chicken powder, 1⁄2 tsp salt, 1 tsp fish sauce

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【marinate ingredients】
1 tsp sesame oil, 1 tbsp Chinese cooking wine, 1⁄2 tsp corn flour

【Method】
1.Soak Chinese mushroom until soften and cut into slices.
2.Cut fish fillet into slices; and then marinate together with fresh scallops with marinade ingredients. (pic 1)
3.Devein squids, wash and cross cut the surface before cut into pieces.
4.Bring stock to boil, add in Chinese mushroom and boil for 2 minutes; and then add in fish fillet, prawns, squids and scallops; bring to boil again. (pic 2-5)
5.Season to taste and dish out in serving bowl, sprinkle spring onion, coriander and ginger on top, dizzle in garlic oil.

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