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鈦晶岩大寶鍋組34cm→ 蒸魚秘訣 關鍵：先淋沸水 燙除腥味更美味 材料 鮮魚 1尾 薑片 適量 蔥段 適量 米酒 1大匙 鹽 少許 辣椒絲 適量 蔥絲 適量 薑絲 適量 熱油 50ml 調味料 醬油 1大匙 蠔油 1大匙 糖 1茶匙 白胡椒粉 1/4茶匙 作法 1. 魚洗淨後從背部劃刀。(背部劃刀快熟又不會破壞外觀) 2. 將水煮滾後，淋在魚身上。(燙除表面黏液蒸熟後不腥) 3. 蒸盤放上薑片、蔥段，再放上魚、米酒、鹽。(墊薑片、蔥段魚皮不易沾黏在盤上) 4. 煮一鍋水至滾沸，放入作法3，蓋上鍋蓋，以大火蒸約12~15分鐘。 5. 打開鍋蓋，用筷子在靠近魚背處戳下，能輕易穿過就熟囉。 6. 取出蒸盤，將盤中的魚湯倒入另一鍋中，再加入所有調味料煮滾即成淋醬。(用蒸魚湯汁做醬更鮮美) 7. 魚身上放上辣椒絲、蔥絲與薑絲，淋上熱油，再淋上作法6的淋醬即可。 Steamed Fish Secret Key Point: Blanch the fish with boiling water to remove the fishy smell and make it more delicious. Ingredients: 1 fresh fish Some ginger slices Some scallion segments 1 tablespoon of rice wine A pinch of salt Some chili shreds Some scallion shreds Some ginger shreds 50ml of hot oil Seasoning: 1 tablespoon of soy sauce 1 tablespoon of oyster sauce 1 teaspoon of sugar 1/4 teaspoon of white pepper powder Instructions: Wash the fish and make a few slashes on the back. (Slashing on the back allows the fish to cook faster and doesn't destroy the appearance) Boil water and pour it over the fish. (Blanching removes the mucus on the surface and makes it less fishy after steaming) Place ginger slices and scallion segments in a steaming dish, then place the fish on top of them. Add rice wine and a pinch of salt. (Using ginger and scallion on the bottom of the dish prevents the fish from sticking to the plate) Boil a pot of water and put the dish in it. Cover the dish and steam it over high heat for about 12-15 minutes. Open the lid and poke the fish with chopsticks near the back. If it goes through easily, it's cooked. Remove the dish and pour the fish soup into another pot. Add all the seasoning and cook until boiling to make the sauce. (Using the steamed fish soup to make the sauce is more delicious) Put chili shreds, scallion shreds, and ginger shreds on top of the fish. Pour hot oil over them and then pour the sauce made in step 6 over the fish. - 楊桃美食網 Youtube Facebook
