糟溜魚片 Sautéed Fish in Sweeten Rice Sauce

材料 Ingredients
白魚肉 White fish filet1 磅 lb (450g)
乾黑木耳 Dried black wood-ear fungus 1 大匙 Tbs
熟紅蘿蔔 Cooked carrot1 小塊 small piece
豌豆莢 Snow pea 12 根 ea
油 Cooking oil3 大匙 Tbs
基本醃料(淡) Light basic marinade 1 份 portion
糟溜醬汁 Sweeten rice sauce 1 份 portion
糟溜魚片圖片

做法
1.將魚肉切成 3cm x 6cm厚片。紅蘿蔔削皮後切成薄片。黑木耳用冷水泡軟後略切。豌豆莢洗乾淨將兩頭及邊邊的老絲撕掉。
2.將糟溜醬汁準備好。
3.將魚肉用基本醃料醃 10分鐘。
4.鍋燒熱加 3 大匙油。加入魚肉片快炒到肉變白﹐大約7 分熟。將魚肉盛出備用。
5. 用原鍋加入糟溜醬汁A料爆香。再加入黑木耳和紅蘿蔔拌炒到熟。
6.加入魚肉﹐豌豆莢與糟溜醬汁B料快速炒拌至醬汁黏稠即可離鍋。



PROCEDURE
1.Cut the fish filet into 3cm x 6cm thick slices. Cut cooked carrot into thin slices. Soak the wood-ear fungus in cold water and roughly cut them into small pieces. Wash the snow peas and snap the top of each pod off and pull down to remove the string from the seam.
2.Get the Sweeten Rice sauce ready.
3.Marinate the fish slices with the Light Basic marinade for 10 minutes.
4.Heat 3 tbs oil in a wok. Add the fish and stir-fry quickly until the fish turns white, approx. 70% done. Set the fish aside.
5.Use the same wok. Add the sweeten rice sauce part A and sauté until aromatic. Add the fungus and carrot and sauté until they are cooked thoroughly.
6.Add the fish, snow peas and sweeten rice sauce part B. Quickly stir-fry until the sauce becomes thick. Serve hot.




最後更新 (Last Update): 07/30/2013
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