花肉香焖石斑鱼Braised Garoupa with Pork Belly

  • Prep Time
    1 Hour
  • Cook Time
    30 Mins
  • Type
  • View
    399

烹煮这道菜,一定要选五花肉,这样煮起来的汤汁比较香。

Ingredients

材料A

Ingredients A

材料B

Ingredients B

腌料A

Marinades A

腌料B

Marinades B

调味料

Seasoning

装饰用

Garnishing

    Directions

    Step 1

    将花肉片加入腌料A腌制1小时备用。Marinate pork belly with marinades A for 1 hour.

    Step 2

    将鱼洗净,抹上腌料B,腌制10分钟。Clean and wash fish and marinate with marinades B for 10 minutes.

    Step 3

    烧热油镬,将腌制好的鱼尾粘上蛋液后,再裹上薯粉,放进油镬里炸至金黄色,捞起沥干油份。Heat oil in wok,dip fish in egg sauce and then coat with tapioca flour,deep fry until golden brown,drain.

    Step 4

    留1汤匙油,爆香蒜茸加入腌制好的花肉片炒至微熟,加入调味料煮滚。Keep 1 tbsp oil in wok,sauté garlic until fragrant,then add in pork belly and stir-fry until colour changed; pour in seasoning and bring to boil.

    Step 5

    关小火焖10分钟后,再放入已经炸好的鱼尾再焖5分钟。Turn to low heat and simmer for 10 minutes; add in fried fish and continue simmer for 5 minutes.

    Step 6

    盛起撒上装饰料,即可享用。Garnish to serve.

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