⬇️⬇️English recipe follows ⬇️⬇️
三文魚腩粉絲煲：
材料：
三文魚脂1磅
綠豆粉絲4兩
薑1舊
乾蔥頭6粒
處理：
1. 薑切片
乾蔥頭去皮
2. 三文魚脂，切2”1塊。
3. 三文魚脂，沖洗乾淨，廚紙索乾。
4. 三文魚調味：
a. 胡椒粉少許
b. 雞粉少許
撈勻。
5. 預備醬汁：
a. 水500毫升
b. 雞汁1湯匙
c. 生抽1湯匙
d. 糖1茶匙
6. 預備2茶匙生粉上脆漿。
7. 粉絲，清水浸軟。
烹調：
1. 中火在鑊中燒熱5湯匙油，爆香薑片及乾蔥頭。
2. 薑片及乾蔥頭倒入已洗淨的煲仔內，加入醬汁，中火煲滾。
3. 三文魚，沾上生粉，放在鑊中炸。
4. 煲仔滾起，放粉絲落煲仔，轉慢火。
5. 三文魚已炸至兩面金黃色，倒去多餘的油，打開煲仔蓋，放在粉絲上面，完成。
Claypot with salmon belly and rice vermicelli:
Ingredients:
Salmon belly 1 lb
Mung bean vermicelli 4 taels
Ginger 1 No.
Shallots 6 Nos.
Preparation:
1. Ginger, get it sliced.
Shallots, get it peeled.
2. Salmon, cut with size 2" per each.
3. Salmon, rinse thoroughly, dry with kitchen towel.
4. Season the salmon:
a. Pepper little
b. Chicken powder little
Mix well.
5. Prepare the sauce:
a. Water 500ml
b. Chicken sauce 1 tbsp
c. Light soya sauce 1 tbsp
d. Sugar 1 tsp
6. Prepare 2 tsp tapioca starch for frying purpose.
7. Soften rice vermicelli by tap water for 15 minutes.
Steps:
1. Heat up 5 tbsp oil at medium flame in wok. Fry the ginger and shallots.
2. Put the ginger and shallots with the sauce in a cleaned claypot. Heat up at medium flame.
3. Dip the salmon with tapioca starch before deepfrying in wok.
4. Claypot has been boiled up. Put rice vermicelli, then turn to low flame.
5. The colour of 2 sides of the salmon has been turned into golden yellow. Pour away excess oil. Put the salmon on top of rice vermicelli in pot. Serve.
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