2009年3月3日 星期二

薑絲豆豉蒸黃花魚

黃花魚一條,徹底洗淨,去除魚腹、魚頭、肚內脂肪。


用小量粗鹽省勻魚身,醃一小時,索乾。放碟上,放上薑絲,豆豉。


蒸10分鐘,爆葱油淋上魚身,加豉油即成。


 


2 則留言:

  1. Hell, Buddy,Fatty,

    That was exctly what had happened that I took my nephew who came down from Vancouver to visit me. Of course I took this HK son to do Target Shooting. You guys never touch a real gun in HK, & my nephew found that I had many boxes of bullet in my gun locker. No big deal here.

    Well, talk back about the Pacific Ocean fishing, this guy caught a Whie Sea Bass & wanted to keep it in our bag. However, the Captain's Desk Hand stopped him & order my nephew to take the fish to the stern of he boat to measure the length, but it was shorter than the legal allowance. The Desk Hand ordered him to drop the fish back o the sea.

    "What?? 伯父 you paid the charge for both of us to fish out here, why I have to dump the fish back into water?". "Yes, I paid the bill, but the Desk Hand & he Captain represent our U.S. Marine Law. Please throw the fish back. No Question Ask".

    See it Buddy, Many times I saw from the computer that HK markets are selling those small fi

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  2. sh smaller than a "Marker". Let them have a chance to grow.

    I am going to cook pork bone & white turnip soup for tonight. It is very cold for these few days, down to 6* C. I will take care of myself.

    Love you all back home.

    Old Man

    Arthur Yu

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