神還原｜太二酸菜魚
食材
- 鱸魚 Seabass 1條（約12両）/1
- 酸菜 Suancai (pickled mustard head) 適量/As need
- 辣椒乾 Dried chili 適量/As need
- 花椒 Sichuan peppercorns 1-2湯匙/tabl
- 油 Oil 100適升/ml
- 蔥白 Spring onion (white part) 3棵/pcs
- 薑 Ginger 6-8片/slice
- 蒜 Garlic 6-8瓣/clove
- 金菇 Enoki mushrooms 1-2包/packs
- 水 Water 約700毫升/ml
- 芝麻 Seasame 適量/As need
- 菊花瓣 Chrysanthemum petal 隨意/As need
醃料
- 鹽 Salt 1茶匙/teaspo
- 蛋白 Egg white 1隻/pc
- 糖 Sugar 1茶匙/teaspo
- 胡椒粉 Pepper 適量/Some
- 紹興酒 Shaoxing wine 1茶匙/teaspo
- 生粉 Corn starch 1湯匙/tbsp
- 油 Oil 1湯匙/tbsp
調味
- 醋 Vinegar 1湯匙/tbsp
- 糖 Sugar 1茶匙/tsp
- 鹽 Salt 1茶匙/tsp
- 胡椒粉 Pepper powder 少許/Some
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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.
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2
切出蔥白 Cut the white parts of the green onions.
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3
薑切片 Slice the ginger.
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4
蒜頭拍扁 Flatten the garlic cloves.
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5
辣椒乾切碎 Chop the dried chili.
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6
酸菜揸乾後切碎 After squeezing the suancai dry, chop it finely.
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7
金菇切尾用手拆開 Cut the ends of the enoki mushrooms and separate them by hand.
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8
鱸魚洗淨印乾內外 Wash the seabass and pat dry both inside and out.
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9
去頭並切走魚鰭 Remove the head and trim off the fins.
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10
在魚背落刀，起肉 Make cuts along the back of the fish to remove the flesh.
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11
魚骨斬成2-3段 Chop the fish bones into 2-3 segments.
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12
魚肉斜刀切片 Slice the fish flesh diagonally.
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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.
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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.
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16
最後下油包住，醃15分鐘 Finally, coat with oil and marinate for 15 minutes.
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17
下油將魚頭及魚骨半煎 Heat oil and half-fry the fish head and bones.
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18
炸至熟透夾起備用 Fry until cooked through and set aside.
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19
爆香薑片、蔥白及蒜頭 Fry the ginger slices, green onion whites, and garlic until fragrant.
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20
煸炒酸菜至釋出酸味 Stir-fry the suancai until it releases its sour taste.
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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.
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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.
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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.
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24
用餘溫將魚片燙熟 Use the residual heat to cook the fish slices.
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25
撈起上盤 Remove and plate the cooked fish slices.
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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.
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28
淋在酸菜魚片之上 Pour over the pickled cabbage and fish slices.
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29
再灑上芝麻及菊花瓣即成 Sprinkle with sesame seeds and chrysanthemum petals to finish.
