大白菜蝦米炒鯪魚球Sauteed cabbage with minced mud carp ball
食材
（3-4人）
1小時內
食材
- 大白菜Cabbage 200克200g
- 鯪魚肉Minced mud carp 200克200g
- 雞湯Chicken broth 200毫升200ml
- 蝦米Dried shrimp 1湯匙1 Table
醬汁
- 蠔油Oyster sauce 1湯匙1 Table
- 黃糖Brown sugar 半茶匙½ teasp
- 老抽Dark soy sauce 少許Little
- 粟粉Cornstarch 半茶匙½ teasp
- 水Water 20毫升20ml
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1
蝦米浸水。大白菜切段，再切條。燒熱油，爆薑片，加入大白菜拌炒，加入雞湯。蓋上，收中火煮15分鐘。 Soak dried shrimp with water. Cut cabbage in pieces, then cut in strips. Heat the oil, pan-fry ginger, then put in cabbage. Stir-fry and put in chicken broth. Cover the lid, turn to mid-heat and cook for 1
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2
蝦米切碎。鯪魚肉加胡椒粉和麻油，再加入加2/3份蝦米碎拌勻。手套抹油，取少許鯪魚肉，搓成鯪魚球。開蓋，在菜上放鯪魚球。蓋上，收細火燜12分鐘。 Shred dried shrimp. Season mud carp with pepper, sesame oil. Then put ⅔ part of dried shrimp and mix it. Put oil on gloves, take minced mud carp and roll in fish ball. Open the lid,
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3
小碗加醬汁材料調好備用。開蓋，加入剩下蝦米碎和醬汁，開中大火炒至汁收稠。先把菜上碟，再放上鯪魚球。 Mix oyster sauce, brown sugar, dark soy sauce, cornstarch and 20 ml of water as sauce. Put in the rest of dried shrimp. Put in sauce. Turn to mid-high heat and thicken the sauce.
