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生死恋白苏丹 Hua Lam Jelawat

生死恋白苏丹 Hua Lam Jelawat

【材料】
苏丹鱼600g、咸鱼100g、五花腩200g、姜丝1汤匙、蒜茸1茶匙 大葱1个(切片)、辣椒干3条(切段)
【调味料】
酱油1茶匙、黑酱油1⁄2茶匙、糖1茶匙、花雕酒1汤匙、清水2汤匙
【做法】
1.将鱼洗净,把鱼身剖开成双飞状,排碟备用。(图1-2)
2.五花腩洗净后,切片备用。咸鱼切片煎香备用。
3.锅子热上油,爆香蒜茸、辣椒干和姜丝;放入肉片以大火炒香。(图3)
4.加入咸鱼片及调味料以大火快炒兜匀。
5.把炒好的肉片淋在鱼身上摆好;上蒸笼以大火蒸8至10分钟至熟即可享用。(图4-5)

【Ingredients】
600g white Jelawat, 100g salted fish, 200g pork belly, 1 tbsp shredded ginger,1 tsp chopped garlic, 1
onion(sliced), 3 stalk dried chili (cut into block)
【Seasoning】
1 tsp soy sauce, 1⁄2 tsp dark soy sauce, 1 tsp sugar, 1 tbsp cooking wine, 2 tbsp water
【Method】
1. Wash fish and cut a slit along the bone, flatten on a steam plate.(pic 1-2)
2. Wash pork belly and slice thinly; cut salted fish into slices and sear until aromatic.
3. Heat oil in wok, sauté dried chili, onion, garlic and ginger until fragrant, add in pork belly and stir fry until
fragrant.(pic 3)
4. Add in salted fish and seasoning, stir-fry quickly and dish out.
5. Spread the pork belly mixture on top of fish and steam in high heat for 8 to 10 minutes, done.(pic 4-5)

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