煎魚要表面脆，裏面不乾身《岩鹽煎黃腳鱲 》| How Chef Po Cooks "Pan-Fried Fish with Rock Salt" Chinese Cooking

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歡迎嚟到「酒滿飯寶 Chef Po」嘅頻道。 今次簡單分享一下煎魚做法，大家鍾意用乜嘢魚都可以，黃腳鱲，鷹鯧，白鯧，紅衫魚，馬友等唔同嘅魚類都可以㗎。 咁影片入邊我就用半煎炸嘅方式去做，大家如果唔鍾意多油，放少啲就係啦，不過煮出嚟嘅時間亦都會長返少少。 魚清洗嘅時候，記得將裏面啲內臟同埋血刮乾淨，咁樣整出嚟嘅魚就唔會有腥味！你急住食就落重啲鹽去醃，唔趕時間嘅話就可以放少啲，第二日先至去煮，咁樣亦都會更加入味。薑蔥拍片切碎，加一兩湯匙水入去撈下去，醃啲魚就可以啦。 大家有啲咩菜式想睇，記得留言俾我，多謝大家！ 鍾意睇美食紀錄，大家可以去 @hkjerry 頻道裏面睇，裏面亦都有我喺餐廳做嘅菜式！ Today I'd like to share a simple pan-fried fish recipe. You can use any fish you like - yellow foot bream, eagle ray, white pomfret, red snapper, horse mackerel, and other types of fish all work well. In the video, I use a semi-deep frying method. If you don't like too much oil, you can use less, but the cooking time will be a bit longer. When cleaning the fish, remember to scrape out all the internal organs and blood thoroughly, so the fish won't have a fishy smell! If you're in a hurry to eat, add more salt for marinating. If you're not in a rush, you can use less salt and cook it the next day, which will make it even more flavorful. Mash the ginger and scallions, chop them up, add a tablespoon or two of water, mix it up, and use it to marinate the fish. If you have any dishes you'd like to see, please leave a comment! Thank you everyone! For food documentaries, you can check out @hkjerry channel, where you can also see dishes I make at the restaurant! ------------------------------------------------------- 想了解喜聚坊嘅古法菜式，點擊以下連接: https://www.youtube.com/watch?v=PQCKKilVX3E&t=169s https://youtu.be/MOML7biyZLE?si=CHGogEIjmmSjPNiZ https://www.youtube.com/watch?v=LHn_u5cyO4I ------------------------------------------------------- 「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！ 📍 地址：喜聚坊，大角咀利得街 10-12 號地舖 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 🚶🏻‍♂️ 6-min walk from Exit C1, Olympic MTR Station 📞 TEL: +852 5199 3895 #家庭菜 #煎魚 #粵菜 #香港美食 #寶哥 #喜聚坊 #烹飪教學