Ingredients (for 4):
- Grass Carp - 350 g
- Salt - 1/4 tsp
- Tapioca starch - dashes
- Tofu puff - 150 g
- Soy sauce - 2 tsp
- Salt - dashes
- Mandarin peel - 1 corner
- Ginger - 1 tbsp
- Oil - 2 tbsp
- Spring onion - 1 sprig
- Small red chili - 1
- Fermented black beans - 1 full tbsp
- Garlic - 1 clove
- Salted lemon - 1
- Sugar - 1 full tsp
- Soy sauce - 2 tsp
- Chinese yellow wine - 2 tsp
- Oil - 1 tbsp
Procedures:
1. Flush the fermented black beans with water, then soak in water.
2. Finely mince the fermented black beans, retaining the soaking water.
3. Cut the salted lemon in half, and then remove the seeds. Extract the pulp and juice in a bowl. Remove the fibers and then cut the skin finely, then add to the pulp.
4. Soak the mandarin peel till softened, then remove the inner skin and cut into shreds. Cut the ginger, spring onion and red chili into shreds as well.
5. Cut the tofu puff in halves. Then put in a pot with water to boil for 10 minutes until softened.
6. Remove and flush with water to cool down. Then squeeze a bit to remove excess water.
7. Mix the minced fermented black beans with salted lemon, then add the minced garlic, sugar, soy sauce, Chinese yellow wine, 1 tbsp of the soaking water and oil.
8. Clean the grass carp to remove the blood and the black mucus skin on the inside. Then wipe dry. Marinate with a bit of salt on both sides and then sprinkle with some tapioca starch.
9. Mix the tofu puff with soy sauce and a bit of salt.
10. Put the tofu puff on the dish, and then put the grass carp on top.
11. Spread the salted lemon and fermented black beans sauce evenly on the grass carp.
12. Sprinkle the ginger and mandarin peel shreds on top.
13. Steam the grass carp for 15 minutes.
14. Sprinkle the red chili and spring onion shreds on top. Then pour in the heated oil. Add a bit of soy sauce to season.
沒有留言:
張貼留言