步驟
心得交流站 : 魚肉可以用先炒熟的方式烹調。
步驟 1
用滾水川燙花肉2分鐘，然後切薄片。
Blanch pork belly in a pot of boiling hot water for 2 minutes. Remove then slice.
步驟 2
起鍋熱油，把材料B炒香，然後加入辣豆瓣醬、清水及調味料，煮至滾後以生粉水勾芡。
Heat oil in a wok and sauté ingredients B until fragrant. Add in fermented spicy beans，water and seasoning. Cook to a boil. Drizzle in a little cornflour solution to thicken the gravy.
步驟 3
把魚片排入碟子裏，鋪上花肉片，然後淋上梅菜醬汁，再鋪上一層花肉片。
Place fish slice on a steaming plate. Arrange the pork belly over then spoon the prepared preserved mustard cabbage mixture on top. Cover with a few more slices of pork belly.
步驟 4
大火蒸15分鐘至魚肉熟透，攢入花雕酒即可。
Steam in a preheated steamer over high heat for about 15 minutes or until fish is cooked through. Open the steamer and splash in Shao Xing wine for extra flavour.
