Ingredients (for 4):
- Grass carp belly - 600g
- Preserved shredded vegetables - 200ml
- Ginger - 4 slices
- Red chili - 1
- Shredded ginger - 20g
- Spring onion - 4 chives
- Red vinegar - 2 tbsp
- Sugar - 1 tsp
- Salt - 1 tsp
- Tapioca starch - 1 tsp
- Rice wine - 1 tbsp
- Fish sauce - 2 tsp
- Sesame oil - several drops
Procedures:
1. Remove the scales on the skin, and patiently remove the black membrane inside the belly. Flush clean.
2. Cut the red chili into shreds.
3. Cut the spring onion into shreds.
4. Cut the ginger into slices.
5. Heat up a pot of water, then add in the ginger slices, 1/2 tsp of salt, and rice wine. Bring to boiling.
6. Mix the preserved shredded vegetables with 1/2 tsp of salt, sugar, red vinegar, fish sauce.
7. Put the grass carp belly in, skin facing top, and turn off the heat. Cover with lid and let it simmer for another 10 minutes.
8. Heat a teaspoon of oil, then add in the preserved shredded vegetables and the mix, add in a cup of water. After boiling, add the tapioca mixed with water to thicken the sauce. Drizzle with sesame oil.
9. Remove the grass carp belly and put on the serving plate. Drain the water on the plate. Pour the preserved shredded vegetables and sauce on top.
10.Add in the shredded red chili and spring onion, then pour 2 tbsp of hot oil on top.
11. Serve.
沒有留言:
張貼留言