Union leather jacket, a fish high in protein and not pricey at the same time. It’s good just simply steamed but this hotpot method along with Chinese celery, salty vegetables and flounder fish powder certainly brings out more beauty!!
「鹹酸菜配〇〇〇,定律嚟嘛!」這句電影對白耳熟能詳!但是今次是配低脂高蛋白、營養豐富而售價親民的剝皮魚。另外再加入芹菜和大地魚粉提味,寫下配搭新定律。
Method:
- Pat some cornstarch on the fish pieces, deep fry them quickly and set aside. Marinate some minced pork with fish sauce, pepper, sesame oil, sugar and cornstarch.
- Now prepare the soup base using chicken stock mixed with water and most importantly add flounder fish powder 大地魚粉 and some white pepper.
- Once that boils slowly add in the minced pork then after that put in some sliced salty vegetable #鹹酸菜 and Tianjin pickled cabbage 冬菜 lastly add in the fish (and Shimeji mushrooms ? too should you like).
- Let it boil for 2 minutes with the lid on and just before serving throw in some Chinese celery. Service!!!
PS: Deep frying of the fish is required so they won’t break and shatter.
PPS: Before adding the minced pork add some cold water ? that way the pork won’t be stuck together. Add in the soup slowly otherwise big lumps will form.
Author Bio:
王子
食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。
GWZ Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
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