冬菜蒸九肚魚粉絲墊底 Steam Bombay duck fishes with Tung Choi and Glass Noodles

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冬菜蒸九肚魚粉絲墊底



    


Ingredient:

    

  • 冬菜 Preserved Vegetables (Tung Choi)
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  • 九肚魚 Bombay duck fishes 
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  • 粉絲  Glass Noodles
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  • 金銀蒜 Gold and silver garlic
    • 



Prepare:
    

  1. 粉絲用熱水浸軟, 剪一半, 隔水。
    2. 

      

    • Glass Noodles soak in hot water.
      • 

    • Cut half with scissors.
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    • After soft, pass the glass noodles through a sieve to remove water.
      • 

    

      

    • 冬菜用水浸5分鐘後, 換水再浸10分鐘。
      • 

        

      • Preserved Vegetables (Tung Choi) soak in water for 5 minutes,
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      • And then change water and soak in water for 10 minutes again.
        • 

      

    

    Step:
      

    1. 粉絲墊底, 之後放九肚魚, 再頂放冬菜, 落油, 落鹽, 之後蒸6分鐘, 落蔥花, 落豉油。
      2. 

        

      • Glass Noodles place on plate.
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      • Place the  Bombay duck fishes onto the glass noodles.
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      • Place Preserved Vegetables (Tung Choi) onto it.
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      • Top place Gold and silver garlic onto it.
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      • Steam it 6 minutes in high heat.
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      • Spoon the soy sauces and hot oil on top of steamed fishes, garnish with mince spring onion. Finished!
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