Teochew Style Stir-fried Stingray Recipe 潮州式炒魔鬼鱼食谱

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Teochew Style Stir-fried Stingray Recipe  潮州式炒魔鬼鱼食谱
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Used to eat portugese style of stingray? Try this Teochew style instead! Refreshingly amazing with this cooking style!

妈呀!潮州式炒魔鬼鱼太好吃了! 鲜甜的鱼肉加入咸菜后大火翻炒和焖煮,味道更甚。
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Ingredient and Portion
300g stingray fish / 魔鬼鱼(蒲鱼)300克
200g salted mustard / 咸菜200克
1 red chilli (optional) / 红辣椒1条(选择性)
1 small piece ginger / 姜 1小块
100ml water / 清水 100毫升

Seasonings / 调味料
1/2 tsp dark soy sauce / 老抽 1/2茶匙
Method
Preparation /准备工作:
1. Scrap off scales from stingray, cut into small pieces.
刮除魔鬼鱼的鱼鳞,切小块。

2. Soak salted mustard in water for 30 minutes, drain and cut into shreds. Cut chilli and ginger into shreds.
咸菜泡入水中30分钟,沥干后切丝。红辣椒和姜切丝。


Method / 做法:
1. Heat 2 tbsp of oil in wok, sauté ginger and red chilli until fragrant.
烧热2汤匙食油,爆香姜和红辣椒。

2. Add in fish, salted mustard and dark soy sauce, stir-fry for 5 minutes.
加入鱼块、咸菜和老抽,翻炒约5分钟。

3. Pour in water and mix well, simmer over medium heat for another 5 minutes. Serve.
倒入清水拌匀,用中火继续焖5分钟, 盛出即可。
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