梅菜蒸鯇魚 Steamed Grass Carp With Mei Choy (preserved vegetable) #疫境自強留家煮食

今天的菜是梅菜蒸鯇魚, 這是超市買來的鯇魚, 是鯇魚腩, 1棵梅菜, 這是甜梅菜, 有些蔥和姜, 在水中加一茶匙鹽, 把梅菜浸泡10分鐘, 把魚肚內黑色東西刮走, 洗淨後吸乾水, 梅菜葉裡可能會藏沙, 要攤開它, 徹底洗淨, 菜葉頭的老纖維, 切掉它, 梅菜心也有老纖維, 撕掉它。不用下油, 白鑊烘乾梅菜, 見到水份烘乾了, 加入一點油, 加適量的糖, 這就可以放魚面, 紅辣椒是買魚送贈的, 不要浪費。 水燒開後，用大火蒸8〜10分鐘, 快蒸完魚時, 用汁鍋煮熱油, 這是一個小小的汁鍋, 有人說我落了一大煲油, 其實這鍋是很細小的。已經蒸了8分鐘, 測試一下是否熟透, 它不輕易穿入 , 未熟透, 再蒸多2分鐘。這次熟透了, 取出碟底蔥, 倒掉魚水, 灒滾油, 剛才拍攝不到, 趁汁鍋還有餘溫, 加些蒸魚豉油下去, 淋在魚的旁邊。
Today the dish is "Steamed Grass Carp With Mei Choy (preserved vegetable)", this is a portion of fresh grass carp brought from supermarket, this is part of the fish belly, This mei choy is sweet taste, spring onions and ginger, add 1 tsp of salt to the water, soak the mei choy for 10 mins. scratch away the black membrane clearly from the inner part of the belly, drain by kitchen towel after rinsing, there may be sand stuck inside the leaves, spread widely the leaves, to rinse thoroughly, there are aging fibres at the top of the stems, cut them away, there are also harden fibres in the main stem, cut them away, do not pour in any oil, dry the chopped mei choy on the heated pan, till the mei choy is completely dried, pour in a bit of oil, add moderate amount of sugar, cover the fish belly with this mei choy, the red chilli is a giveaway with the fish belly, slice to the dish, steam for 8 ~ 10 mins over high heat after water is boiled, 2 mins before finished steaming the fish, heat oil for spoiling onto the cooked fish, this is a small sauce pot, some audience always claim that I used a big pot of oil, this tiny pot results in illusion in amount of oil or sauce use in the dish. it has steamed for 8 mins, test if the fish is cooked, not fully cooked because it is not easy to pierce into the meat, steam for 2 more mins. it is cooked, remove the backing spring onions, pour away the fish water, spoil hot oil onto the fish, a shoot is missed, use this heated pot to warm some seafood soy sauce, pour in the seafood soy sauce at the side of the fish.

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