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姜葱鱼片 Fish Fillet with Ginger and Spring Onions

姜葱鱼片 Fish Fillet with Ginger and Spring Onions

材料:

350克鱼柳、食油2汤匙、姜2公分(切片)、大葱2粒(切瓣)、青葱2棵(切3公分长段)

调味料:

蚝油1汤匙、花雕酒1汤匙、盐适量、清水3-4汤匙

做法:

1.将鱼柳洗净,切片后加1/2茶匙胡椒粉和1汤匙粟米粉腌妥。(图1)

2.起锅热油,大火把姜和大葱爆香。(图2)

3.加入腌鱼片和调味料,煮至熟即可,不可煮太久,因为鱼易熟。(图3-5)

4.熄火后加入青葱拌匀即可。(图6)

INGREDIENTS:

350g fish fillet, 2 tbsps cooking oil, 2cm ginger(skinned & sliced), 2 big onions(wedged), 2 stalk spring onions(cut into 3cm lengths)

SEASONING:

1 tbsp oyster sauce, 1 tbsp Chinese wine, salt to taste, 3-4 tbsps water

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METHOD:

1.Wash and slice fish fillet, marinated with 1/2 tsp ground white pepper+1 tbsp com flour. (pic 1)

2.Heat oil over high heat, saut’e ginger sliced & onions wedged until aromatic. (pic 2)

3.Toss in marinated fish slices & seasoning ingredients & cook until fish is cooked. Be careful not to cook to long as fish cooks rather fast. (pic 3-5)

4.Turn off heat, toss in spring onions & dish out. (pic 6)

 

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