Page 85 - hakka - Copy4

糟水炒蕨菜

Stir-Fried Bracken Fern with Wine Dreg

■ 主料 ■ Main Ingredients
养净的山蕨菜 500克 500 grams cleaned mountain bracken fern

■ 辅料 ■ Auxiliary Ingredients
石扇长咸菜 30克 30 grams Shishan long pickled mustard greens
青红尖椒丝 20克 20 grams shredded green and red chili peppers
姜丝 10克 10 grams shredded ginger
蒜蓉 20克 20 grams minced garlic

■ 调料 ■ Seasonings
鱼露 1茶匙 1 teaspoon fish sauce
食盐 1茶匙 1 teaspoon salt
胡椒粉 1茶匙 1 teaspoon ground pepper
蚝油 1茶匙 1 teaspoon oyster sauce
酒糟 1汤匙 1 tablespoon wine dreg (jiuzao)
猪油 2汤匙 2 tablespoons lard
水淀粉 2汤匙 2 tablespoons cornstarch slurry
二汤 2汤匙 2 tablespoons light broth

■ 制作流程 ■ Method
1. 将蕨菜切成6厘米段，咸菜切成丝，一起放入沸 1. Cut the bracken fern into 6 cm segments and shred
水中焯烫1分钟后捞出沥干。 the pickled mustard greens. Blanch both in boiling
2. 将锅烧热后放入猪油加热，煸香姜丝和蒜蓉。接 water for 1 minute, then drain thoroughly.
着加入青红椒丝、鱼露、食盐、胡椒粉、蚝油和 2. Heat the wok and add lard to heat up. Stir-fry the
酒糟略炒，再放入蕨菜翻炒。 shredded ginger and minced garlic until fragrant.
3. 加入二汤调味，焖煮片刻。 Add the chili peppers, fish sauce, salt, ground pep-
4. 最后加入水淀粉勾芡，即可出锅。 per, oyster sauce and wine dregs, stir-fry briefly. Then
add the bracken fern, stir-fry.
■ 风味特色 3. Pour in the light broth to season and simmer briefly.
咸香、微酸和芳香的风味。 4. Finally, add the cornstarch slurry to thicken the
sauce. Mix well and serve.

■ Flavour Characteristics
Savoury, slightly tangy and aromatic flavours.

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