Page 53 - hakka

53
醋溜鱼

Sweet and Sour Fish

■ 主料 ■ Main Ingredients
鲢鱼 1条(1000克) 1 silver carp (1000 grams)

■ 辅料 ■ Auxiliary Ingredients
萝卜丝 30克 30 grams shredded radish
姜丝 10克 10 grams shredded ginger
蒜茸 5克 5 grams minced garlic
葱段 10克 10 grams green onion segments

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt
生抽 1茶匙 1 teaspoon light soy sauce
白糖 3汤匙 3 tablespoons sugar
白醋 2汤匙 2 tablespoons white vinegar
食用油 2000克 2000 grams cooking oil
生粉 1汤匙 1 tablespoon cornstarch
水淀粉 2汤匙 2 tablespoons starch slurry
花雕酒 1汤匙 1 tablespoon cooking wine (huā diāo)

■ 制作流程 ■ Method
1. 将鲢鱼宰杀清洗干净，用食盐和花雕酒均匀抹遍 1. Clean the silver carp thoroughly. Then rub the fish
鱼身，再拍上生粉。 with salt and cooking wine evenly, then coat it with
2. 将锅烧热后加入适量的油加热。油热后放入鲢鱼 cornstarch.
肉，转中火炸至金黄色后，捞出摆入盘中备用。 2. Heat the wok and add appropriate amount of oil to
3. 锅中留少许油，放入姜丝、蒜茸、葱段和萝卜丝 heat. Place the fish in the wok when the oil is heat-
煸炒，加入白醋等调料略煮后，加入水淀粉调成 ed and reduce to medium heat. Fry the fish until it
的芡汁均匀，淋在鱼身上即可。 turns golden brown. Remove the fish and place it on
a plate for later use.
■ 风味特色 3. Leave some oil in the wok, stir-fry the ginger, garlic,
鲜嫩酸甜，美味可口。 green onion and shredded radish until fragrant. Add
the white vinegar and other seasonings, cook briefly,
then add the starch slurry to thicken the sauce. Pour
the sauce evenly over the fish.

■ Flavour Characteristics
Fresh, tender, sweet and sour, delicious and appetizing.