客家杂鱼汤Hakka Fish Soup

Directions

温馨提示 : 鱼汤必须要用滚水下锅熬汤，才能起到奶白色的效果，以及散发出鱼类氨基酸的鲜美味道。

Step 1

鱼破肚子去肠，去鱼鳞，用盐搓洗干净，沥干水备用。Remove the intestines and scales of the fish, rub with salt, wash and drain for later use.

Step 2

大葱、胡萝卜以及番茄洗净切片、姜切片，蒜蓉备好。Slice the onions, carrots, tomatoes, ginger and prepare the minced garlic.

Step 3

热油锅，小火把鱼煎香呈金黄色狀。Heat oil in a pan, fry the fish until fragrant and golden brown.

Step 4

锅底留少许油，爆香姜、蒜和洋葱，再下胡萝卜与番茄。Leave a little oil in the pan, sauté the ginger, garlic and onion until fragrant, then follow by carrots and tomatoes.

Step 5

加入淹盖材料3倍的滚水大火煮滚，调小火煮至奶白色调味即可，可以加入青菜叶点缀上桌享用。Add 3 times of boiling water to cover the ingredients and bring to a boil over high heat, turn down the heat and cook until milky white and seasoning. You can add vegetables to garnish and serve.