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

冬菜蒸九肚魚粉絲墊底

Ingredient:

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

Prepare:

粉絲用熱水浸軟, 剪一半, 隔水。

Glass Noodles soak in hot water.
Cut half with scissors.
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,
And then change water and soak in water for 10 minutes again.

Step:

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。

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