雪菜黄鱼煨面
中文介绍【配料】黄花鱼一条，雪菜1棵，白胡椒粉1克，姜一小块，香葱5棵，糖1茶匙，料酒2汤匙。雪菜黄鱼煨面
【制作方法】
1、黄花鱼去内脏去鳞，洗净后，从鱼尾处，贴着鱼骨横着片下鱼肉。
2、鱼肉切块，加葱段，姜片，盐，料酒，腌15分。
3、鱼骨鱼头在锅里煎成金黄色。
4、锅里底油，炒香姜片，倒入鱼骨，加入葱段，炒香，加1汤匙料酒，加1000毫升水，大火煮开，中火炖约半小时，使汤呈奶白色。将鱼骨捞出，用纱布过滤两次汤汁，去掉残渣 一定要过滤干净。
5、大火煮开蒸锅的水，放黄花鱼片蒸8分，取出去掉鱼骨。（鱼皮会比较粘，可在蒸之前抹点油）
6、雪菜的绿菜部分切碎，在锅里炒干水，加1茶匙糖，炒开后，倒入鱼汤，煮开。加盐。
7、另锅煮熟面条后，把面条与雪菜鱼汤混合，撒上鱼肉，胡椒粉，香油。
【小贴士】
1、鱼肉宜蒸熟，才能保持鲜嫩的口感，蒸后去骨和切小块，适合小孩食用。
2、鱼皮蒸后发粘，所以蒸之前宜抹点油。
3、雪菜宜少，一棵取绿叶部分足够了。
4、不加胡椒粉，汤也足够鲜。
英文解说【Ingredients】 A yellow croaker, pickled 1, 1 g of white pepper, a small piece of ginger, scallions 5, 1 tsp sugar, 2 tablespoons of cooking wine.
Making
1, croaker to internal organs to the scales, cleaned, from the fish place, close to the fish under the fish bone chip sideways.
2, fish cut, add spring onion, ginger, salt, cooking wine and marinate for 15 minutes.
3, pan fry the fish bones in the golden head.
4, the pot base oil, saute ginger, into the fish bones, add spring onion, stir fry, add 1 tablespoon cooking wine, add 1000 ml of water, fire to boil, simmer for about half an hour in, make soup creamy white . Remove the fish bones, two soup with gauze filter, remove the residue must be filtered clean.
5, the fire to boil water in the steamer, put the pieces steamed yellow croaker 8 minutes, remove the fish bone removed. (Skin would be more sticky, you can wipe a little oil before steaming)
6, pickled green parts chopped vegetables, fried in the pan dry, add 1 teaspoon of sugar, fried open, into the soup, boil. Salt.
7, another pot cook the noodles, put the noodles and pickled vegetables soup mix, sprinkle with meat, pepper, sesame oil.
Tips
1, the fish should be steamed in order to maintain the fresh taste, boneless and cut into small pieces after steaming for child consumption.
2, the skin after steaming sticky, so should be wiped before the point of steaming oil.
3, pickled vegetables should be few enough for a partial taking leaves.
4, does not add pepper, soup, fresh enough.