01食材
- 400g white fish fillet (e.g., cod, tilapia), cut into large chunks
- 200g roasted pork belly (siu yuk), cut into bite-sized pieces
- 100g fried bean curd sticks (zhi zhu), soaked until soft, cut into 5cm lengths
- 3 slices ginger
- 2 cloves garlic, smashed
- 2 stalks spring onions, cut into 5cm lengths (separated white and green parts)
- 1 tablespoon Shaoxing wine
- 300ml chicken stock
- 1.5 tablespoons light soy sauce
- 0.5 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 0.5 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons cooking oil (for pan-frying fish)
- 0 pinch white pepper
- 0 to taste salt (for fish marinade)
营养 (每份)620kcal
- 蛋白质52.5g
- 碳水18.5g
- 脂肪32g
纤维 2.5 g钠 1280 mg
02步骤
- 将鱼块印干，用少许盐和白胡椒粉轻轻调味。在锅或煎锅中用中高火加热食用油。将鱼块每面煎至微金黄，每面约1-2分钟。取出放一边。
- 在同一个锅中 (如果需要，可以加少许油)，加入姜片、拍扁的蒜头和葱白。炒香约1分钟。
- 将火腩和浸软的枝竹加入锅中。炒2分钟。
- 倒入绍兴酒、鸡汤、生抽、老抽、蚝油、糖和麻油。将酱汁煮滚。
- 轻轻将煎好的鱼块放回锅中。煮5-7分钟，等鱼完全煮熟并吸收味道。
- 拌入玉米淀粉水将酱汁勾芡至所需稠度。加入葱绿部分并轻轻拌匀。
- 转移到热砂锅或深碟中。立刻配白饭享用。
03相关食谱
