Monday 22 January 2007

咸鱼蒸花肉 *Steamed Pork Belly with Salted Fish

说真的,印象中从小就未试过这一道菜。那天换小华下厨,第一次吃到咸鱼蒸猪肉原来是那么的好吃。做这一道菜用的咸鱼一定非得梅香咸鱼不可。通常姜丝不用爆香,但爆香了会比较好吃,整个菜肴的颜色看来更吸引人。




食材:

花肉........... 2 条
梅香咸鱼... 1 块
姜............... 1 块
蒜米........... 2 汤匙
盐............... 少量
胡椒粉....... 适量
食油........... 适量


做法:
1. 花肉切块,腌少许盐、胡椒粉及1/2 汤匙蒜米。
2. 梅香咸鱼切成小片,然后放入花肉里和肉一起调匀。
3. 把(2)摆好在盘里。
4. 把姜切丝,然后姜丝和蒜米各自炒干及炒香。
5. 把炒过的姜丝及蒜米摆在(3) 上。
6. 开大火蒸8-10分钟后即可。


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Ingredients:
2 slices pork belly
1 salted mackerel fish in oil
1 ginger
1 tbsp chopped garlic
salt
pepper
cooking oil


Directions:
1. Cut belly into dice, marinate with a little bit of salt, pepper and 1/2 tbsp chopped garlic.
2. Cut salted fish into smaller pieces. Mix with (1).
3. Place (2) in plate.
4. Ginger cut into thin slices. Stir fried ginger and garlic separately until they turn into abit brownish in color.
5. Put (4) on (3).
6. Bring (5) to steam for 8-10 minutes.

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