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
  1. 用油爆香姜片,洒入绍兴酒,加入水煮滚。
  2. 加入其余材料和调味料煮滚,转小火煮多8分钟至鱼肉熟。
  3. 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

  1. Heat up oil and saute sliced ginger until aromatic. Drizzle with shaoxing wine, add in water and bring to boil.
  2. 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.
  3. Taste. Lastly add in coriander leaves and spring onion. Serve.

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