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木瓜魚尾湯 Papaya & Fishtail Soup


大木瓜 1斤

大魚尾 12兩

鹽 1茶匙

薑 4片

油 1湯匙

生粉 2茶匙

紹興酒 1湯匙

水 6碗

鹽 少許

糖 少許

  1. 將大木瓜洗淨,去皮去囊切厚片

  2. 大魚尾去鱗,用鹽撈勻,再加生粉撈勻

  3. 用油把薑略煎

  4. 將魚的其中一面煎至金黃,翻轉另一面煎至金黃

  5. 贊酒,下水6碗

  6. 水滾後放入木瓜片,中慢火煮15分鐘(不用蓋上鍋蓋),煮至4碗水

  7. 加少許鹽和糖調味便可


600g Papaya

450g Fishtail

1 tsp Salt

4 slices Ginger

1 tbsp Oil

2 tsp Cornstarch

1 tbsp Shaoxing Wine

6 bowls Water

Pinch Salt

Pinch Sugar

  1. Wash and peel the papaya, then cut the papaya in thick slices

  2. Getting rid of the sticky scales, then mix well with salt and cornstarch

  3. Add the oil to the wok the fry the ginger

  4. Fry one side of the fishtail until golden brown, flip to another side then fry until golden brown too

  5. Add the wine, then add 6 bowls of water

  6. When the water is boiled, add the papaya slices, then cook with low heat for 15 minutes (without covering the lid) until 4 bowls of water remaining

  7. Season with some salt and sugar

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