猪肉梅菜蒸鱼Steamed Fish With Pork And Mui Choy

把鱼洗净，表面划数刀，然后以少许盐和胡椒粉腌妥，放在耐热盘子里；用调味料腌猪肉。Rinse fish and make 3-4 slits on the surface of fish. Lightly season with salt and pepper.Arrange fish on a heatproof plate. Mix pork slices with seasoning.

起锅热油和麻油，把蒜茸和姜丝爆香，然后加入香菇和梅菜，炒至香，加入清水炒匀。Heat wok with oil and sesame oil. Saute garlic and ginger until fragrant. Add in preserved mustard cabbage，mushrooms and water. Fry for a while.

把炒料铺在鱼身上，再放上猪肉，以大火蒸15分钟至熟。Spread fried ingredients over the fish and top up with pork slices. Steam over high heat for 15 minutes or until cooked.

取出蒸鱼，淋上花雕酒和葱头油，再撒上芫荽和指天椒茸即可。Remove from heat，top with garnish ingredients and serve.