無水豉汁蒸倉魚

第一次用LC 整無水蒸魚, 唔知係咪心理作用, 條魚蒸完真係又滑又濃

P1010320

材料
倉魚 1條
蔥 1條
薑 10片

調味
蒜蓉豆豉醬 1湯匙
蠔油 1湯匙
蒜蓉 1湯匙
甜豉油 1湯匙 (我用油菜豉油)
辣椒 1隻切絲

做法

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1) 蔥切段沾濕放鍋底
P1010305
2) 平均鋪上薑片
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3) 魚洗淨後索乾水, 魚身內塞入薑及
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4) 魚上面再放薑及
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5) 混合調味料後淋上魚身, 蓋上鍋蓋中火5 分鐘 小火4分鐘 熄火焗3分鐘

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