【GWZFOOD】惜食系列 – 冬瓜火腩燜魚肚


GWZ No wastage series!

Rejuvenated roast pork braised with winter melon and fish stomach 🔥🐖

不知由何時開始,火腩飯成為了「男人的浪漫」的代名詞,要製造這份浪漫其實唔難!雪櫃有盒隔夜燒肉,就可以踏上這趟浪漫旅途了,即使瘦瘦柴柴都可以燜得好味。其餘材料包括:冬菇、蝦乾、金華火腿、芹菜,及吸味靈魂材料—魚肚、冬瓜等等。

魚肚 VS 花膠?

很多人搞不清花膠同魚肚有什麼分別?兩者本是魚鰾乾製品,而魚鰾長於魚肚內,是控制魚兒游水升降的器官,客家人直接叫做魚鰾,坊間多人叫魚肚。

一般海味店買到高檔次魚種所做的厚身魚鰾,色澤金黃通透見白色皺摺花紋,又含豐富天然膠質,因此稱為花膠。用廉價魚種製的薄身魚鰾,經油炸砂爆加工,質感發脹鬆脆,就是今集的「吸味靈魂」—魚肚了。

材料:
冬瓜、燒肉、魚肚、雞湯、乾冬菇、乾蝦、金華火腿、中芹、蒜、蔥和生薑

調味:
魚露、生抽、蠔油、白胡椒、冰糖

Method:

The fish stomachs must be soaked in water until it softens then squeeze out the water. Afterwards warm some chicken stock and let the fish stomachs soak in there for an hour. 

Dried shiitake mushrooms and dried shrimp should also be soaked in water until they soften as well. Squeeze out the water from the mushroom and set aside.

In a frying pan with oil garlic, shallots and ginger give yesterday’s roast pork a quick stir fry adding the mushrooms and dried shrimp, and during the process add in a dash of wine and season with soy sauce and fish sauce.

Transfer to a larger pot and add in the winter melon and fish stomach as well. The stock used to soak the fish stomach should be poured inside the pot and the water used to soak mushrooms can be mixed together too! The water level should cover all ingredients. 

Add a piece of rock sugar and also season with white pepper, fish sauce, dark and light soy sauce and oyster sauce. Let it boil for 5 minutes then turn to small heat, place the lid on and simmer until ingredients all softens. 

Make sure the flavour suits yourself, open the lid add Shanghainese ham and boil with high heat for a few minutes so some of the liquid evaporates and sauce thickens. Sprinkle some Chinese celery and serve!

Tips:

•PS Fish stomach depending on its type may require a longer time to soften. If you realise this in the cooking process use the chicken stock to boil and soak for longer.

 Instagram:gwzfood

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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

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