港蒸松鱼头 STEAMED FISH HEAD
簡單招牌菜揭秘 SIMPLE RECIPE - 马来西亚美食 MALAYSIA FOOD 港蒸松鱼头 STEAMED FISH HEAD
简单招牌菜揭秘
材料跟足，烹调由人，又不是练神功，试多几次，两、三下步骤，EASY JOB! 把人家招牌菜煮熟！
Simple Cooking Tips
Cooking is an art and there is no such thing as a right or wrong recipe.Feel free to put variations into the dishes you and your loved one enjoy.
港蒸松鱼头
大松鱼头或用其它头，腌盐洗净隔水蒸，再以剁碎浸软蒸过的黑豆豉掺点绍酒和糖留用，另爆香刚才黑豆豉、加辣椒仔、蒜茸、干葱粒、姜末后拌醋、胡椒粉、米酒、酱油、盐、糖清蒸，添炸脆猪油渣增香。
这么壮鱼头，终有被拆到没头没脑一天，原以为会老土，哪知这种港式豉椒烧法，非得这样弄，不能突显越辣越吃越爽地过瘾，剩下汁，讨些烫熟米粉混浆，不就成了另道港蒸汁鱼头米粉。先讲明这是我发掘，准许偷抄。
Steamed Fish Head
Firstly, prepared a big
fish head, use salt to wipe on its body, after wash, steamed with pre-pan fry black curded bean mix with shaoxin wine and sugar, hot cilli,minced garlic, shallot, shredded ginger and seasoning with vinegar, salt, sugar, pepper, rice wine, soy
sauce .Lastly, before served put some cracklings on top.
The remaining gravy mixed up with some cooked mee hoon become another dish
calld Hong Kong steamed fish sauce bee
hoon.I am the founder,welcome to copy.
