材料
& _) u# E! k' `- @3 b/ V600 克(斬塊)松/石斑魚頭/ o! _1 K4 _1 _1 O9 p* g& S, M
6 條(切段)辣椒乾/ B' F6 f" O1 e" f- x% F9 F* s
2 大匙蒜茸5.39.217.77- H, z0 ?: |2 U0 E( U" X6 U+ a; J
5 粒(剁碎)小蔥頭
* a. C7 o1 \6 \8 p3 Q! u60 克(剁碎)生薑tvb now,tvbnow,bttvb- X, H* j6 ]" }% w- Y7 h2 I
1 1/2 大匙豆醬公仔箱論壇6 }. q9 B1 s* V5 n- e) e
3 條(切碎)指天椒6 P( E0 m3 ?, }
. {! ~9 M# ^) Y$ D) S4 T調味料(混合)
* m1 |! N+ U( h7 Z& k- Y4 c! m公仔箱論壇1 大匙蠔油4 g. G( V+ k8 m' a
1/2 小匙味精- S9 J/ d [' t# E9 x4 t
1/2 大匙糖
E2 Q/ ?8 e* `; y x8 A1/2 大匙魚露5.39.217.77 b, A! u. c' F4 `! c( G
1/2 大匙老抽
3 [9 R* x+ a0 d% j2 I) V5 K1 大匙麻油5.39.217.77( x5 A$ y6 V1 l0 |: V4 [5 e$ j
50 克(切段)芹菜tvb now,tvbnow,bttvb9 R, N: K, q+ i; M3 f& G
2 大匙紹興酒
0 U3 [, q" |$ U! |2 x1 小匙粟粉水公仔箱論壇5 u6 l# ?4 o/ A/ u% q
5.39.217.77+ n! {. J; N. m0 _0 y
做法( h: B3 i& P+ O8 }+ q# D3 @, s
1. 魚頭洗淨，用沸水汆燙1分鐘，瀝乾備用。
6 ~( D2 b! e4 x- Y! D& M公仔箱論壇2. 慢火燒熱3大匙油和麻油，置入其餘的材料炒香，加入魚頭及600毫升清水煮滾。再加入混合調味料，TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。/ J3 m, q3 |' ?
加蓋慢火燜煮5分鐘。
2 q: |) y1 d3 U* O4 B" qtvb now,tvbnow,bttvb3. 將芹菜及紹興酒加入翻炒數下，注入粟粉水芶芡即可。tvb now,tvbnow,bttvb' |8 Q- X2 s9 d2 o+ e% I4 J, t
5.39.217.77/ c9 V, M8 O2 z4 {, j/ _
INGREDIENTS5.39.217.772 K+ n. r [$ o6 C M
600g grouper haddock head (cut in pieces)6 dried chillies (sectioned)2 tbsp chopped garlic5 shallots (chopped)60g fresh ginger slices1 1/2 tbsp salted soy beans3 bird's eye chilli (chopped)公仔箱論壇' L1 V ~! G% X% U, B
5 f3 I2 H: w& I2 A$ w; ^$ Z
SEASONING (mix well)
, U7 u% \( C) s1 X% l" Z1 tbsp oyster sauce1/2 tsp monosodium glutamate1/2 tbsp sugar1/2 tbsp fish sauce1/2 tbsp dark soy sauce1 tbsp sesame oil50g continental parsley (sectioned)2 tbsp Shaoxing wine1 tsp cornstarch solution (for thickening)/ K8 n- M3 N$ L, Y! m6 l
tvb now,tvbnow,bttvb! [3 o" {* M4 g( p
METHOD
. r* Y8 W3 S- I8 vtvb now,tvbnow,bttvb1. Rinse the fish head, blanch into boiling water for 1 minute. Remove and draine.公仔箱論壇4 u* [, D4 g6 g
2. Heat up 3 tbsp oi1 and sesame oil to stir-fry the rest of theingredients until aromatic, add in fish head pieces and 600ml water,bring to a boil. Add in seasoning mixture, simmer over low heat forabout 5 minutes.
9 ]1 A6 P0 T8 k1 @3 v; K' t5 g3 C( K* T3. Add in continental parsley and Shaoxing wine, stir for a while, thicken the sauce with cornstarch solutions. Serve hot.* v$ O5 w- G+ `+ G' \( w# P
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 拿手菜：拿手魚頭(Braised Fish Head in Salted Soy Beans) |
發表於 2008-1-14 03:14 PM
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