花肉香焖石斑鱼Braised Garoupa with Pork Belly
- Prep Time1 Hour
- Cook Time30 Mins
- Type
- View
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.
