小菜
由 CookWhatHK0 次收藏
清蒸鯇魚在魚身花刀中嵌入火腿、冬菇、筍片同蝦仁，鋪上葱薑清蒸，最後淋香油，鮮嫩清香。
將鯇魚處理乾淨，去除內臟後徹底沖洗。在魚身的兩面劃上柳葉花刀。然後，用鹽和料酒塗抹魚身，稍作醃製。鍋中燒水，待水沸騰後，將魚放入鍋中稍微汆燙一下。
Gut and clean the grass carp, then score both sides with willow-leaf cuts. Rub the body with salt and Shaoxing wine to lightly marinate. Bring water to a boil in a pot and briefly blanch the fish.
將所有調料準備妥當。
Prepare all the seasonings.
在魚身劃開的花刀縫隙中，依次嵌入火腿片、筍片、香菇片和蝦仁。在魚身上鋪上葱段、薑片和豬板油丁，並淋上適量的料酒。
Tuck slices of ham, bamboo shoot, shiitake, and peeled shrimp into the scored cuts. Lay spring onion segments, ginger slices, and diced lard on top of the fish, then drizzle with Shaoxing wine.
蒸鍋燒開，水沸後將魚放入，用大火隔水蒸約15分鐘。取出蒸好的魚，將上面的葱段和薑片夾掉，最後淋上香油即可上桌享用。
Bring the steamer water to a rolling boil over high heat and steam the fish for 15 minutes. Remove, discard the spring onion and ginger, drizzle with sesame oil, and serve.
