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5 海產 Safood 阿 sir & 阿 mom 試味 / Sir and Mom s Commnts 芡汁剛好包裹魚腩 外面有點微靭 能聞到料頭的香味 Fish fillt wrappd by th sauc, th txtur is lastic, a smll of th sid ingrdints. 味道 Tast 口感 Mouthfl h s fi d s i Bra ts fill 紅燒魚塊 Tips 才撲生粉 還 好醃料 炸前 炸魚腩時先撈 油炸時掉粉 實 才不會在 要用手輕輕壓 上污物 黏 和 黃 魚不金 th 弄污炸油 令炸 t, mi x w ll wi yin g fis h fill y B fo r d p -fr cornstarch gntl thn pat with marinad and will not fall out rch sta rn co n th fish with hands, th and mak th ying oil asily ts. dir th in th dp-fr wi d ck sti in color and fillt not goldn 外觀 Looks 30 分鐘 Minuts 4-6 人 Prsons

6 Ingrdints 450 g Sol fi sh 300 g roastd pork (cut into pics) 5-6 drid black mushrooms (soakd) 40 g bamboo shoots (blanchd and cut into wdgs) 1 stalk spring onion 2-3 slics gingr 2-3 clovs garlic (pat) 1 cup watr Marinad 1/4 tsp salt 1 tsp sugar 1 tsp cornstarch pppr to tast 1/4 tsp ssam oil Sasoning 1/2 tsp salt 1 tsp sugar 1 tsp dark soy sauc 1 tsp cornstarch 2 tbsps watr Mthod Rins Sol fi sh, cut into pics, drain, add marinad and mix wll, pat with som cornstarch. Fry ovr low to mdium hat until fragrant. Rins drid black mushrooms with som cornstarch, squz xcss watr. Hat wok with 2 tbsps of oil, add gingr slics, whit part of spring o n i o n, g a r l i c a n d d r i d b l a c k mushrooms until fragrant, add roastd pork and bamboo shoots, add watr and stw for 15 minuts. Add frid fish fillt and rmaining spring onion and stw for 5 minuts, add sasoning and cook until th sauc thickns. 17

7 海產 Safood 阿 sir & 阿 mom 試味 / Sir and Mom s Commnts 鹹鮮味濃 但小心鱔魚骨刺破舌頭 Frsh, salty and strong, but b carful that th spur of th l may hurt th tongu. 味道 Tast 口感 Mouthfl t i h w d Stw pickld l withbag cab 鱔 鹹菜炆門 Tips 可先用油炒 中國芹菜和蒜 加入菜餚 保 至半熟 最後 好 道 持青綠 味 d garlic could China clr y an til half cookd un d ri r-f sti b to th dish to and finally add and tasty. n gr kp thm 外觀 Looks 分鐘 Minuts 4-6 人 Prsons

8 Ingrdints 450 g whit l 150 g pickld cabbag (cut into pics) 1 Chins clry 1 Chins garlic 2 or 3 slics gingr 4-5 clovs garlic (pat fl at) 1/2 cup watr Marinad Sasoning 1/4 tsp salt 1 tsp sugar 1 tsp cornstarch pppr to tast 1/4 tsp ssam oil 1 tbsp Shaoxing win 1/2 tsp salt 1 tsp sugar 1 tsp cornstarch 2 tbsps watr Mthod Soak pickld cabbag in watr for 30 minuts, rmov, scrub with salt, rins with watr again, thn cut into pics. Saut in a wok withour adding oil, add 1 tbsp of sugar and mix wll, st asid. Rins whit l and scrub with som salt to rmov th sticky dirts, rins. Put th whit l into slightly boiling watr for 1 minut, rmov and scrap with a small knif to rmov th sticky dirts. Pat dry and cut into pics, add marinad and mix wll, pat with som cornstarch. Fry ovr low to mdium hat until fragrant. Hat wok with 2 tbsps of oil, add gingr slics, garlics and saut until fragrant, add whit l and pickld cabbag, drizzl win, add sasonings. Cook with lid covrd for minuts. Finally, add Chins clry and garlic and stir wll. Srv. 19

9 海產 Safood 阿 sir & 阿 mom 試味 / Sir and Mom s Commnts 魚腩乾身 味道濃而不油 乾葱和蒜子的味道盡入魚中 Fish fillt is dry, strong flavor but not oily, th fish is full of flavor of shallot and garlic. 味道 Tast 口感 Mouthfl l d w St c i l r a g h t wi 蒜子炆鱔 Tips 頭和蒜頭的油 用已炸的乾葱 香 煮菜 味道更 mor tasty Th dish will b oil dpth th wi if cookd d garlic. frying shallots an 外觀 Looks 20 分鐘 Minuts 4-6 人 Prsons

10 Ingrdints 450 g whit l 300 g roastd pork (cut into pics) 5-6 drid black mushrooms (soakd) 40 g bamboo shoots (blanchd and cut into wdgs) 1 Chins clry 1 Chins garlic 2-3 slics gingr garlic 1 cup watr Marinad 1/4 tsp salt 1 tsp sugar 1 tsp cornstarch pppr to tast 1/4 tsp ssam oil 1 tbsp ric win Sasoning 1/2 tsp salt 1 tsp sugar 1 tsp cornstarch 2 tbsps watr Mthod Rins whit l with som salt and scrub to rmov th sticky dirts, rins. Put th whit l into slightly boiling watr for 1 minut, rmov and scrap with a small knif to rmov th sticky dirts. Pat dry and cut into pics, add marinad and mix wll, pat with som cornstarch. Fry ovr mdium hat until fragrant. Skin garlic, dp-fry ovr mdium hat until goldn, dish up and st asid. Hat wok with 2 tbsps of oil, add gingr slics, garlic and drid black mushrooms and saut until fragrant, add roastd pork, bamboo shoots, and whit l, add watr and stw for minuts. Add sasoning and dp-fry garlic and cook until sauc thickns, add Chins clry and garlic and mix wll, srv. 21