CHINESE SEAFOOD 17- Sour Fish Soup Hot Pot 酸湯魚鍋

Ingredients:-

1 (500g) Fresh Water Fish (scaled)

200g Fish bones ( chopped into pcs.)

1 can Chicken Broth

1 pack of Pickled Mustard（sliced)

1 pack of Enokitake Mushroom

1 tbsp Chilli Garlic Sauce, 1 tbsp vinegar,

5 pcs of ginger

Shallots & Spring Onion (up to your taste)

材料：-

淡水魚 1 條500克（去鱗）我用筍売魚

魚骨 200克 （斬件）

清鸡湯 1 罐

咸酸菜 1 包（切絲）

金菇 1 包

辣豆瓣酱 1 湯匙, 白醋 1 湯匙，

羌 5 片

紅葱頭及葱隨意

Method:-

1) Take out the fillets from both sides of the fish, pick out all then bones

    from the fillets, and slice into butterfly pcs., arrange on plate.

2) Pan fry the fish bones with ginger until golden and 

    pour in 2 cups of water to make the fish stocks. Boil about 1/2 hour until soup

    became thick & milky. 

3) Take away the fish bones with the strainer, then the fish stock has done, 

    add the sliced Pickled mustard in the soup, pour in the chicken broth, boil 

    1/2 hour until the taste from the pickled mustard mix with the soup, then use

    again the strainer to get the clear soup.

    season with pepper, vinegar & chilli garlic sauce，add a bit salt if necessary.

4) Add the En.mushroom and the fish fillet slices to the reboil soup, 

    sprinkle the chopped spring onion & shallots. Ready to serve.

    Or serve as hot pot.

5) optional- can deep fried some wonton add to the soup for more interesting.

做法：-

1）用刀片出兩面的魚柳，再用拑夾走魚柳上的骨刺，切成双飛魚片排放碟上。

2）用镬煎香魚骨，加入羌片同煎至金黄，赞入2杯清水，煮約半小時

      成奶白色濃湯。

3）用篩隔去魚骨，便成魚湯底，再加入咸酸菜絲，放入鸡湯煮至咸菜出味，

      再用篩隔去咸菜，下胡椒粉、白醋及辣豆瓣酱稠味。可加少許鹽如需要。

4）在享用前再煮滾酸魚湯，下金菇和魚片，洒上香䓤及紅葱碎上桌。

      或用火鍋式边灼边吃也可。

5）可加上炸香之雲吞放湯內增添食趣。