薑葱枝竹炆魚腩 Braised Fish Belly with Ginger, Spring Onion and Beancurd Stick
食材
（1-2人）
1小時內
食材
- 魚腩 Fish Belly 400克 400g
- 枝竹 Beancurd Stick 100克 100g
- 冬菇 Winter Mushrooms 6-8隻 6-8pc
- 薑片 Ginger 3片 3slices
- 葱頭 Shallot 5顆 5pcss
- 蒜頭 Garlic 3瓣 3 clove
- 葱段 Spring onion 3棵 3 stalk
醃料 Marinade
- 胡椒粉 Pepper Powder 1茶匙 1tsp
- 生抽 Soy Sauce 2茶匙 2tsp
- 酒 Wine 2茶匙 2tsp
- 鹽 Salt ½茶匙 ½tsp
- 生粉 Corn Starch 1茶匙 1tsp
- 油 Oil 2茶匙 2tsp
調味料 Seasoning
- 蠔油 Oyster Sauce 2湯匙 2tbsp
- 生抽 Soy Sauce 1湯匙 1tbsp
- 糖 Sugar 1茶匙 1tbsp
- 紹興酒 Shaoxing Wine 1湯匙 1tbsp
- 老抽 Dark Soy Sauce 1茶匙 1tsp
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1
枝竹切段 Cut beancurd stick into sections.
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2
用熱水浸軟除去油份 Soak in hot water to remove oil.
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3
冬菇浸軟備用 Soak mushrooms until tender and set aside.
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4
魚腩切件，加醃料醃20分鐘 Cut the fish belly into pieces and marinate for 20 minutes.
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5
中火煎香備用 Pan fry over medium heat until fragrant.
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6
爆香薑片、葱頭、蒜頭、葱白 Stir fry ginger slices, shallots, garlic cloves and spring onion.
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7
下冬菇炒香 Add mushrooms.
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8
灒酒 Add wine
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9
加水400毫升及蠔油、生抽及糖 Add 400ml of water, oyster sauce, soy sauce and sugar.
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10
中火炆10分鐘 Braise for 10 minutes.
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11
下枝竹炆3分鐘 Add beancurd stick and cook for 3 minutes.
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12
下魚腩煮2分鐘 Add fish belly and cook for 2 minutes
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13
下葱段及老抽兜勻即成 Add spring onion sections and dark soy sauce, Done.
