蘿蔔絲鯽魚湯 Crucian Carp Fish with Radish Soup

材料

蘿蔔 1條(約12兩)

白鯽 1條(約12兩)

洗魚用鹽 1茶匙

薑 3片

燒酒 1湯匙

水 6碗

鹽 1/2茶匙

糖 1/2茶匙

做法

1. 蘿蔔去皮切絲

2. 白鯽去鱗開肚洗淨，用1茶匙鹽撈勻(魚可以用力將兩邊脊骨切斷)

3. 把鍋燒熱後加入一湯匙油，把薑炒香，加入蘿白絲炒軟後取出

4. 在鍋中加入一湯匙油，將魚放下，中慢火煎至兩面有色

5. 贊酒後加水，再加鹽糖各半茶匙

6. 水滾後下蘿蔔絲，中慢火煮20分鐘

Ingredients

1 White Radish/Daikon (~450g)

1 Crucian Carp fish (~450g)

1 tsp Salt (for cleaning fish)

3 slices Ginger

1 tbsp Mijiu

6 bowls Water

1/2 tsp Salt

1/2 tsp Sugar

Steps

1. Peel and shred the white radish

2. Wash the Crucian Carp fish, scrape any scales and remove internal organs. Sprinkle 1 tsp of salt onto the fish (Can cut off the fish spine with both sides)

3. Heat the pot and add a tbsp of oil. Add the ginger and white radish and stir-fry them

4. Add 1 tbsp of oil and put the fish to the pot, fry slowly until both sides of the fish become golden color

5. Add the mijiu then 6 bowls of water. Add half a tsp of both salt and sugar

6. After the water boils, add the white radish and cook for 20 minutes with medium heat