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红烧大石斑尾 Braised Rock Fish Tail

【希望之声2019年12月29日】材料:

Ingredients:

大石斑尾一条约两磅 (Rock fish tail 2 lbs),

茄子1条 (Eggplant 1 strip),

猪肉丝2安士 (Shredded Pork 2oz ),

冬菇丝2只 (Shredded mushroom 2 pieces),

姜葱蒜芫茜各少许 (ginger, garlic, green onion, parsley a little bit),

黄豆酱两汤匙 (Yellow soybean sauce 2 Tablespoon)。

调味:

Seasoning:

水四杯 (Water 4 Cups),

蠔油1汤匙 (Oyster sauce 1T),

生抽1汤匙 (Soy sauce 1T),

糖一汤匙 (Sugar 1T),

粟粉一汤匙+水3汤匙勾芡用. (Constarch 1T+3T water),

胡椒粉麻油少许 (Sesame oil & Pepper a little bit).

做法:

Instructions:

1. 鱼尾在骨的中间界切开,沿着骨慢慢切开翻出来,但不要切断,另一边同样切割翻开,这样鱼尾看起来较大块及容易熟。用大约一茶匙的有味盐涂抹均匀鱼尾, 醃约五分钟, 之后沾上少许生粉, 把多余的粉拍掉。

Cut out in the middle of the tail along its bone, then turn the inside part out at one side of the tail, do not cut off the meat. Repeat at the other side. Now the fish tail look bigger and easy to cook. Tap and rub one teaspoon of salt to the fish tail evenly. Marinate for 5 mins. Then dip the fish tail into a little bit of cornstarch. Remove extra cornstarch.

2. 热镬下油3汤匙, 把鱼尾放入, 两面煎成金黄色, 取出备用。

Put 3 tablespoon of oil in the wok and add the fish tail. Cook until both sides turn into golden color. Remove the fish tail.

3. 茄子切成长条型, 用油炸一会捞起备用。 爆香姜葱蒜粒,猪肉丝, 冬菇丝, 加入黄豆酱炒香,赞入少许绍酒, 加入水四杯, 调好味道,煮滚后把鱼尾放入,再放上茄子,中火炆约八分钟, 把鱼尾取出装盘, 再用粟粉水勾芡, 把茄子及芡汁淋在鱼尾上,放上少许芫荽叶装饰便成。

Cut the eggplant into long square pieces and fry a little. Stir fly ginger, green onion, garlic, pork shred, mushroom shred. Add yellow soybean sauce and a little bit cooking wine. Add 4 cups of water and after it boils, put in fish tail and eggplant, cook with medium heat for 8 mins. Remove the fish tail and put it on the plate. Add cornstarch to the eggplant, and pour the eggplant and starch onto the fish tail. Finally decorate the dish with a few parsley and ready to serve.

责任编辑:Sarah Shao

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