這星期日日落雨好濕熱！馬上想起煲這個阹濕湯🥰魚湯超級鮮甜，看相片顏色都知非常香濃🥹還有去水腫清熱功效！
做法比平時煲魚湯簡單，無需下滾水又要過篩🙂↔️將魚兩邊煎香放入魚袋，好像平時加水煲湯就完成！
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🤎粉葛鯪魚赤小豆去濕湯📝食譜
烹調時間⏱2小時
🔸材料🔸（5-6碗)
粉葛 600g去皮切件
鯪魚/鰂魚 1條約400g
魚袋 1個
紅蘿蔔 1條去皮切件
瘦肉/豬骨 300g
赤小豆 60g
扁豆 60g
蜜棗 3粒
果皮 1塊去囊
水 2000ml
薑 3片
🔹做法🔹
- 大鍋放入瘦肉，注入清水；中小火煮至沸騰，繼續煮3分鐘；盛起沖洗血污
- 魚袋放入滾水煮5分鐘，除去異味
- 鯪魚可請魚檔去鱗，除去內臟和魚腮；清洗中間魚骨的血污，印乾水份
- 下油開鍋，放入鯪魚和薑片，煎至兩邊焦香熟透，放入魚袋
- 除薑片外，所有材料放入大鍋，煮沸後合蓋小火煮2小時即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
600g arrowroot, peeled and cut into pieces
1 px seabream
1 fish bag
1 carrot, peeled and cut into pieces
300g lean pork or pork bones
60g adzuki beans
60g hyacinth beans
3 honey dates
1 px tangerine peel, pith removed
2000ml water
3 slices ginger
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Add lean pork to a pot with water, boil over medium-low heat for 3 min, then rinse.
- Boil fish bag in hot water 5 min to remove odor.
- Have fishmonger scale dace, remove organs/gills; wash bones, pat dry.
- Fry fish with ginger in oil till golden, put into fish bag.
- Combine all ingredients (except ginger) in a pot, boil, cover, simmer 2 hrs.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
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