小菜
由 CookWhatHK0 次收藏
滑炒魚片以蛋清同澱粉上漿，滑油至嫩，再用葱薑同鮮湯炒成嫩滑魚片。
將新鮮魚肉處理乾淨，切成薄片。把魚片放入碗中，加入鹽、料酒、水澱粉和雞蛋清，用手抓拌均勻，使其充分入味並掛上薄漿。
Clean the fish and slice it. Mix in salt, Shaoxing wine, cornstarch slurry, and egg white; toss to coat and let the fish marinate and take on a smooth coating.
在炒鍋中倒入適量色拉油，開火燒至五成熱。放入醃製好的魚片，快速滑炒至八成熟，再立即撈出，瀝乾多餘的油分備用。
Heat oil in a wok until about 50% hot. Slide in the fish slices and gently stir to separate them, cooking until about 80% done. Drain off the oil.
炒鍋中留少許底油，重新燒熱後，放入葱絲和薑絲爆香。隨後，沿鍋邊烹入少許料酒。
Leave a little oil in the wok and reheat it. Stir-fry the shredded spring onion and ginger until fragrant, then deglaze with Shaoxing wine.
將之前滑炒好的魚片重新倒入鍋中，加入適量的鹽和少量鮮湯，煮沸。
Add the fish slices, season with salt, and pour in a little fresh stock; bring to a boil.
用水澱粉勾薄芡，再淋上幾滴香油提味，即可盛出裝盤享用。
Thicken with cornstarch slurry, drizzle with sesame oil, and serve.
