大港鲨鱼汤
Sungai Besar Shark and Preserved Vegetables Soup
材料
2大匙油
10片姜
1大匙绍兴酒
1000ml水
100g榨菜，切片，浸水2小时，滤干水
1粒蕃茄，切块
2粒水酸梅，压扁
1条小鲨鱼，约500g，用滚水烫30秒，刮洗干净至完全没有沙，切块
2粒水酸酶，压烂
调味料
¼小匙盐
½小匙糖
¼小匙胡椒粉
½小匙麻油
1棵芫茜，切小段
1棵青葱，切小段
做法
- 用油爆香姜片，洒入绍兴酒，加入水煮滚。
- 加入其余材料和调味料煮滚，转小火煮多8分钟至鱼肉熟。
- 试味，加入芫茜和葱即可。
INGREDIENTS
2 tbsp oil
10 sliced ginger
1 tbsp shaoxing wine
1000ml water
100g Szechuan preserved vegetable, sliced, soaked 2 hours and drained
1 tomato, cut into small pieces
1 small shark (about 500g), blanched in boiling water for 30 seconds, cleaned the skin and cut into pieces
2 preserved wet sour plums, mashed
SEASONING
¼ tsp salt
½ tsp sugar
¼ tsp pepper
½ tsp sesame oil
1 stalk coriander leaves, cut into sections
1 stalk spring onion, cut into sections
METHOD
- Heat up oil and saute sliced ginger until aromatic. Drizzle with shaoxing wine, add in water and bring to boil.
- Add in the remaining ingredients, seasoning and bring to boil. Lower the heat and cook for another 8 minutes or until the meat is done.
- Taste. Lastly add in coriander leaves and spring onion. Serve.
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