支竹辣燜鯇魚Braised bean curd sheet with grass carp
食材
（3-4人）
30分鐘內
材料
- 鯇魚件Grass carp 250克250g
- 大葱Spring onion 半條½ pc
- 支竹Bean curd sheet 150克150g
- 冬菇（已浸）Shiitake mushroom ( soaked ) 3隻3pcs
- 水Water 100毫升100ml
醃料
- 糖Sugar 少許Little
- 鹽Salt 少許Little
- 胡椒粉Pepper 少許Little
- 紹酒Shao Xing wine 1茶匙1 teasp
- 粟粉Corn starch 2茶匙2 teasp
調味
- 辣豆瓣醬Spicy bean paste 1湯匙1 table
- 紹酒Shao Xing wine 1湯匙1 table
- 生抽Soy sauce 1湯匙1 table
- 老抽Dark soy sauce 少許Little
- 糖Sugar 半茶匙½ teasp
- 粟粉芡水Corn starch water 少許Little
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1
大葱切片，支竹切段，冬菇切絲。鯇魚加醃料醃10分鐘。 Slice spring onion and shiitake mushroom. Cut bean curd sheet in pieces. Marinate grass carp with marinade for 10 minutes.
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2
燒熱油，煎鯇魚件至兩面金黃，盛起。原鑊加大葱和冬菇爆炒，加入辣豆瓣醬和灒紹酒，加浸冬菇水100毫升，下生抽、老抽和糖，鯇魚回鑊。 Heat the oil, pan fry grass carp, turn another side until golden brown. Pick it up. Pan fry spring onion and shiitake mushroom. Put in spicy bean paste and Shao Xing wine. Then put in 100ml
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3
繼續在鑊中加支竹和水100毫升。蓋上收中細火燜10分鐘，粟粉芡水收汁。 Put in 100ml of water. Cover the lid and turn to mid low heat for 10 minutes. Thicken the sauce with cornstarch water.
