梅菜蒸鯇魚 Steamed Grass Carp With Mei Choy (preserved vegetable) **字幕 CC Eng. Sub**

🟢材料：
鯇魚腩 1 件
甜梅菜 1 棵
薑、蔥 適量
糖、熱油、蒸魚豉油 適量

🟢步驟：
1️⃣ 用淡鹽水把梅菜浸泡10分鐘左右至鹹淡未適中，徹底洗淨，撕掉老纖維，切碎。
2️⃣ 白鑊烘乾梅菜，烘乾後加入少油和適量的糖，盛出備用。
3️⃣ 鯇魚洗淨抺乾水，碟底放蔥段，放入鯇魚，梅菜放魚面撒上薑絲，水滾下鍋，用大火蒸8〜10分鐘(如怕熟不透可等2分鐘才開蓋)。
4️⃣ 汁鍋熱油，取出碟底蔥，倒掉魚水，灒入滾油，及蒸魚豉油。

📌相關影片Related video：    • 如何處理梅菜Simple Steps for Preparing Pres...  

🟢Ingredients:
Grass Carp Belly - 1 piece
Mei Choy (preserved vegetable) - 1 head
Ginger, spring onions - as needed
Sugar, hot oil, seafood soy sauce - as needed

🟢Cooking Directions:
1️⃣ Soak the preserved Mei Choy (preserved vegetable) in lightly salted water for about 10 minutes until the saltiness is reduced to the desired level. Thoroughly wash the Mei Choy, remove any tough fibers, and cut it into small pieces.
2️⃣ Dry the Mei Choy in a wok without oil. Add a little oil and sugar after dry. Set aside.
3️⃣ Rinse the grass carp thoroughly and pat it dry. Place spring onions segments at the bottom of a dish, then place the grass carp on top. Spread the fired Mei Choy over the fish and sprinkle with ginger shreds. Bring water to a boil and steam over high heat for 8 to 10 minutes (you can wait for an additional 2 minutes before uncovering if concerned about doneness).
4️⃣ Heat oil in a pan, remove the spring onions from the dish, discard the fish juice, and pour the hot oil over the fish. Drizzle with seafood soy sauce.

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