材料 Ingredients
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做法
| 1. | 將魚洗乾淨後在魚身斜劃三刀﹐兩面都要。這樣魚比較入味﹐內部也比較容易煎熟。用紙巾將魚擦乾﹐以免煎的時候油爆。 |
| 2. | 豆腐切成 32小塊。 |
| 3. | 將麻婆醬汁準備好。 |
| 4. | 3 匙油燒熱﹐放魚入鍋大火煎3分鐘﹐翻面後再煎3分鐘至表皮酥脆。將魚盛出備用。 |
| 5. | 將麻婆醬汁 A 料入鍋炒香。 |
| 6. | 倒入麻婆醬汁B料﹐水﹐豆腐和魚用中火煮約 10 分鐘﹐一直到魚入味而將醬汁也剩到 1/3。中途魚要翻一次面。 |
| 7. | 魚裝盤﹐豆腐放在魚旁。將麻婆醬汁 C 料撒在魚身上﹐再將鍋內剩餘的醬汁倒在魚身上。 |
PROCEDURE
| 1. | Clean the fish. Cut 3 diagonal lines on each side of the fish. The slits should be deep and reach the bone. Dry the fish with a paper towel to avoid spilling oil when pan-frying. |
| 2. | Cut the tofu into 32 pieces. |
| 3. | Get the Hot Sauce ingredients ready. |
| 4. | Heat 3 tbs. of oil in a pan. Add the fish and pan-fry at high heat for 3 minutes on each side, or until the skin is crispy. Set the fish aside. |
| 5. | Add the ingredients from part A of the Hot Sauce and sauté until aromatic. |
| 6. | Add the water, tofu, fish and the ingredients part B from the Hot Sauce to the pan. Cook in medium heat until the sauce is reduced to 1/3 of the original volume (approx. 10 minutes). |
| 7. | Place the fish on a plate and the tofu aside the fish. Sprinkle the diced scallion on top of the fish. Pour the remaining sauce over the fish. |
最後更新 (Last Update): 07/12/2013©
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