材料：
鳕鱼1块(约180克)
配料A：
冬虫草花10克、红枣15克、云耳20克、姜10克、麻油1/2茶匙、蚝油1茶匙
酱汁：
高汤2汤匙、酱油3茶匙、白糖1茶匙、黑酱油1/4茶匙、鸡粉1/2茶匙
做法：
- 用滚水川烫云耳，然后抹干。
- 鳕鱼洗净后放入滚水中迅速川烫。
- 把鱼排碟，把混合了的配料A撒在鱼肉上。
- 入蒸炉蒸5分钟即可。
- 把酱汁材料煮滚后淋在鱼肉上即可。
Ingredients：
180g Cod fish,
Sub-ingredients (A):
10g Dried Cordyceps flowers, 15g red dates, 20g baby black fungus, 10g ginger, ½ tsp sesame Oil, 1 tsp oyster sauce
Soya sauce:
2 tbsp chicken stock, 3 tsp soya sauce, 1 tsp sugar, ¼ tsp black soya sauce, ½ chicken powder
Method:
- Blanch baby black fungus and then pat dry.
- Clean the cod fish and then blanch in boiling water briefly.
- Place fish on a plate, mix sub-ingredients (A) and then spread it over the fish.
- Steam the fish for just 5 minutes.
- Boil soya sauce ingredients and pour it over the fish, Serve hot.
