【菲傭好煮意】魚湯浸節瓜粉絲 Chinese Marrow and Mungbean...

1. 節瓜用小刀刮淨外皮，洗淨，切粗條。

2. 鯇魚尾洗淨，抹乾水分，備用。

3. 粉絲用水浸軟，盛起。

4. 燒熱鑊下油 1 湯匙，下薑片爆香，放入鯇魚尾煎至兩面微黃，傾入清水 4 杯煮滾，轉小火煮 20 分鐘，加入節瓜煮 5 分鐘，最後下粉絲及調味料煮滾即成。

1. Scrape the marrow with a small knife. Rinse and cut into thick strips.

2. Rinse the grass carp tail. Wipe dry and set aside.

3. Soak the mungbean vermicelli in water to soften. Dish up.

4. Heat up a wok. Add 1 tbsp of oil. Stir-fry the ginger until scented. Fry the grass carp tail until both sides turn light brown. Pour in 4 cups of water. Bring to the boil. Turn to low heat and cook for 20 minutes. Add the marrow and cook for 5 minutes. Finally add the mungbean vermicelli and seasoning. Bring to the boil. Serve.

小貼士：

用鯇魚尾熬成湯底，有甚麼技巧？

鯇魚尾及薑片用少許油略煎，技巧是灒入滾水時，必須用大火煮滾，可熬成鮮甜的魚湯底。

What is the technique of making grass carp tail into soup?

Slightly fry the grass carp tail with ginger. Pour in boiling water and bring to the boil over high heat. It works out a fresh and sweet fish stock.

食譜出處：
《菲傭入廚手記：少油香口菜》
作者：Feliz Chan
出版社：萬里機構．飲食天地出版社

感謝萬里機構出版有限公司授權提供食譜。