神還原｜太二酸菜魚
現在流行食酸菜魚，來自國內的酸菜魚店也愈開愈多。的確酸菜魚味道酸酸辣辣又幾開胃，有無諗過喺屋企自己都整到呢？我地一於神還原最出名嘅太二酸菜魚啦！
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1酸菜用淡鹽水浸30分鐘 Soak the suancai (pickled mustard head) in light saltwater for 30 minutes. -
2切出蔥白 Cut the white parts of the green onions. -
3薑切片 Slice the ginger. -
4蒜頭拍扁 Flatten the garlic cloves. -
5辣椒乾切碎 Chop the dried chili. -
6酸菜揸乾後切碎 After squeezing the suancai dry, chop it finely. -
7金菇切尾用手拆開 Cut the ends of the enoki mushrooms and separate them by hand. -
8鱸魚洗淨印乾內外 Wash the seabass and pat dry both inside and out. -
9去頭並切走魚鰭 Remove the head and trim off the fins. -
10在魚背落刀，起肉 Make cuts along the back of the fish to remove the flesh. -
11魚骨斬成2-3段 Chop the fish bones into 2-3 segments. -
12魚肉斜刀切片 Slice the fish flesh diagonally. -
13魚肉片用水沖洗2-3分鐘再抹乾 Rinse the fish slices with water for 2-3 minutes and then pat dry.
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14先加鹽及蛋白拌勻至黏手 First, add salt and egg white and mix until sticky to the touch. -
15下糖、胡椒粉、紹興酒及生粉拌勻 Then add sugar, pepper powder, Shaoxing wine, and cornstarch and mix well. -
16最後下油包住，醃15分鐘 Finally, coat with oil and marinate for 15 minutes. -
17下油將魚頭及魚骨半煎 Heat oil and half-fry the fish head and bones. -
18炸至熟透夾起備用 Fry until cooked through and set aside. -
19爆香薑片、蔥白及蒜頭 Fry the ginger slices, green onion whites, and garlic until fragrant. -
20煸炒酸菜至釋出酸味 Stir-fry the suancai until it releases its sour taste. -
21下金菇、魚頭魚骨後加水及調味料 Add enoki mushrooms, fish head, and bones, then add water and seasoning. -
22撈起鑊中部分材料，上盤備用 Remove some of the ingredients from the wok and set them aside on a plate. -
23先關火，將魚片分散地放入鑊中 Turn off the heat and spread the fish slices separately in the wok. -
24用餘溫將魚片燙熟 Use the residual heat to cook the fish slices. -
25撈起上盤 Remove and plate the cooked fish slices. -
26燒熱油 Heat the oil.
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27下辣椒乾及花椒 Add dried chili and Sichuan peppercorns. -
28淋在酸菜魚片之上 Pour over the pickled cabbage and fish slices. -
29再灑上芝麻及菊花瓣即成 Sprinkle with sesame seeds and chrysanthemum petals to finish.
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