魚湯💛 魚腐💛 米線💛 今晚有湯💛 有粉💛 有瓜💛 有肉💛 有魚腐💛 屋企個個人鍾意食💛 大人細路都咁開胃💛

⬇️⬇️English recipe follows⬇️⬇️
鮮魚湯魚腐腩片米線

材料：
鰽白2條
魚腐8粒
絲瓜1條
急凍豬花腩1磅
米線1包
芫荽適量，

處理：
1. 豬花腩，清水解凍。
2. 魚腐，清水浸。
3. 豬花腩已完全解凍，倒去水分，加入粗鹽1湯匙，乸30分鐘以上，除去雪味、腥味及加入少許鹹味。
4. 大火煲滾1鑊水，放豬花腩，冚蓋，煮30分鐘。
5. 另一邊，大火煲滾1鑊水，放米線，煮至輕微軟身，米線及鑊中的滾水，倒入大碗內，繼續浸，以容易控制軟硬度。
6. 鰽白，剪開魚肚，除去內臟，清水洗乾淨，擎乾水。

烹調：
1. 大火在鑊內燒熱油1湯匙。
2. 放魚落鑊，加入薑2片，轉中火繼續煎。
3. 大火煲滾1鑊水。
4. 預備冰粒。
5. 米線，擎乾水，清水沖洗乾淨。
6. 魚的一面已煎至金黃色，壓爛魚。
7. 轉大火，加入大滾水約1升半，大火滾10分鐘。
8. 五花肉已煮了30分鐘，放入冰水內浸。
9. 魚腐，放滾水內浸10秒，清水沖洗乾淨。
10. 絲瓜，刨去硬的皮，斜切一片片。
11. 芫荽，清水洗乾淨，切段。
12. 腩肉，廚紙索乾，切薄片。
13. 湯已滾了15分鐘，過濾魚湯在另一邊的鑊內，大火滾起。
14. 加入米線，大火滾起，加入絲瓜、魚腐，大火再滾起。
15. 放碗內，放上絲瓜、魚腐及腩片，加入魚湯。
16. 放上芫荽。
17. 完成，可享用。

Rice vermicelli with fish tofu and pork belly in thick fish soup

Ingredients:
Fish 2 Nos.
Fish tofu 8 Nos.
Luffa 1 log
Frozen pork belly 1 lb
Rice vermicelli 1 pack
Coriander appropriate amount

Preparation:
1. The pork, defrost in tap water.
2. Fish tofu, soak in tap water.
3. The pork has been totally defrosted, pour away water. Add in 1 tbsp of cooking salt, season for 30 minutes or more, to remove unpleasant smells and add some salty tastes to them.
4. Heat up a wok of water at high flame. Put pork in wok and cover up the wok. Boil for 30 minutes.
5. On the other side, heat up a wok of water at high flame. Put the vermicelli, boil it until it is a little bit soft. Pour everything in wok in a big bowl, continue to soak in order to easy control the softness.
6. The fish, open its stomach. Remove intestines. Rinse thoroughly. Drain.

Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Put fish in wok. Add in 2 slices of ginger. Turn to medium flame and continue frying.
3. Heat up a wok of water at high flame.
4. Get ready for ice cubes.
5. The vermicelli, get it drained. Rinse thoroughly.
6. The fish, one side has been fried into golden yellow, squash it.
7. Turn to high flame. Add in 1.5L of boiled-up water. Heat up at high flame for 10 minutes.
8. The pork has been boiled for 30 minutes, soak in iced water.
9. Fish tofu, soak in boiled-up water for 10 seconds. Rinse thoroughly.
10. Luffa, peel off its hard skin. Slantly slice.
11. Coriander, rinse with tap water. Cut in lengths.
12. The pork, dry with kitchen towels. Thinly slice.
13. Soup has been boiled for 15 minutes, filter it into another wok. Heat up at high flame.
14. Add in the vermicelli. Heat up at high flame. Add in luffa and fish tofu. Heat up at high flame again.
15. Put in a bowl. Put luffa, fish tofu and pork belly on top. Add in fish soup.
16. Put coriander on top.
17. Complete. Serve.

Rice vermicelli in fish soup, only costs $10. Soup base is fresh and no msg added. Taste is in layers.

鮮魚湯魚腐腩片米線
Rice vermicelli with fish tofu and pork belly in thick fish soup
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