蔥 鯽魚

World Journal (Boston) - - 健康 -

100g. pork strings, 3 shitake mushrooms,120g. yellow leek 小鯽魚8條、蔥15支、麻油2茶匙 A、酒2大匙、醬油3大匙、醋2大匙B、醬油3大匙、醋2大匙、糖1大匙、水4杯 1、鯽魚打理乾淨,擦乾水分,用調味料A拌醃20分鐘,瀝乾醬油汁。2、燒熱1杯半的油,兩條一組、分次放下鯽魚,大火煎至焦黃且硬,盛出。3、蔥洗淨,一切為三長段,用熱油煎成略焦黃且有香氣。4、鯽魚頭尾交錯排放在蔥段上,加入調味料B,大火煮滾後改以極小火慢慢燒煮。5、約2小時半至3小時左右,見湯汁已收乾,淋下麻油,搖動鍋子使味道均勻,待涼後食用。

A、 2 tbsp. wine, 3 tbsp. soy sauce,2 tbsp. vinegar

B、 3 tbsp. soy sauce, 2 tbsp. vinegar,1 tbsp. sugar, 4 cups water

1、Rinse and pat dry the ゙ sh. Marinate with seasonings A for 30 minutes, drain off the soy sauce.

2、Heat 1 1/2 cups of oil to deep-fry ゙sh one by one (or two in a set) until browned, remove.

3、Trim green onion, cut each into 3 sections. Fry with hot oil until fragrant and browned.

4、Arrange ゙sh on green onion (you may double them to two layers), add seasonings B, turn to very low heat when it boils.

5、Simmer for about 2 1/23 hours. When the liquid is absorbed, drizzle sesame oil. Shake wok to make the taste evenly. Serve it after cools.

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