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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