糖醋素鱼Sweet & Sour Fish

豆干用白布揸去水份，备用。Squeeze off water in harden bean curd， drain.

豆包切碎，备用。Chop gluten pocket.

全部B材料拌匀，分出2等份。Mixes all ingredients B and apportion into two.

取1片腐皮，抹上少许面糊，铺上一张紫菜，放入1份材料B，卷起包成长形，用面糊收口，隔水蒸20分钟，待冷备用。Spread some batter on beancurd skin，top with Nori and put in one portion of ingredients B，roll up and seal both ends with batter. Steam for 20 minutes，cool down.

烧热油，放入素鱼炸脆，上碟。Heat oil in wok，deep fry the mocked fsh until crispy.

煮滚糖醋汁，勾芡淋在素鱼旁，放上装饰，趁热享用。Boil sweet & sour sauce ingredients， pour over the mocked fish，garnish with all sub-ingredients and serve hot.