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)
營養 (每份)620kcal
- 蛋白質52.5g
- 碳水18.5g
- 脂肪32g
纖維 2.5 g鈉 1280 mg
02步驟
- 將魚塊印乾，用少許鹽同白胡椒粉輕輕調味。喺鑊或煎鍋中用中高火加熱食油。將魚塊每面煎至微金黃，每面約1-2分鐘。取出放埋一邊。
- 喺同一個鑊中 (如果需要，可以加少少油)，加入薑片、拍扁嘅蒜頭同蔥白。炒香約1分鐘。
- 將火腩同浸軟嘅枝竹加入鑊中。炒2分鐘。
- 倒入紹興酒、雞湯、生抽、老抽、蠔油、糖同麻油。將醬汁煮滾。
- 輕輕將煎好嘅魚塊放返入鑊中。煮5-7分鐘，等魚完全煮熟並吸收味道。
- 拌入粟粉水將醬汁勾芡至所需稠度。加入蔥綠部分並輕輕拌勻。
- 轉移到熱砂煲或深碟中。即刻配白飯享用。
03相關食譜
