梅菜蒸鯇魚腩 Steamed Grass Carp Belly with Mui Choy

材料:
鲩鱼腩1个
甜梅菜1小棵
薑数片
葱粒适量
 
生抽50ml
砂糖2汤匙
热水2汤匙
花凋1汤
 
做法:
1)梅菜浸1小時洗淨,抹乾,切粒,用1湯匙砂糖及1/2湯匙油撈勻
2)魚腩洗淨抹干在邊位介數刀,將數片薑放碟上,再放上魚,舗上梅菜,蒸15分鐘至魚熟透,開蓋,襯熱灑上蔥粒,淋上蒸魚鼓油便可。
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