花肉香焖石斑鱼Braised Garoupa with Pork Belly
- 2023-05-23
- Difficulty: Medium

- Prep Time1 Hour
- Cook Time30 Mins
- Type
- View89
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
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.
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.
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.
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.
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.
盛起撒上装饰料,即可享用。Garnish to serve.
花肉香焖石斑鱼Braised Garoupa with Pork Belly
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
Follow The Directions

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.

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.

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.

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.

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.

盛起撒上装饰料,即可享用。Garnish to serve.