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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

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