新加坡美食 廣東式花奶炸魚肉米粉 | 广东式花奶炸鱼肉米粉 | Deep-Fried Fish Bee Hoon Soup with Evaporated Milk [廣東話 cc Eng Sub] 

[Ingredients]
Pork Bone 750g
Chicken Feet 750g
Water 3750ml
Fish Bone half pc
Ginger 3 slices
Batang Fish 900g (Mackerel)
Salt 1 tsp
Pepper (to taste)
Shaoxing Wine 1 tbsp
Corn Starch 1 tbsp
Rice Flour 1 tbsp
Ginger 10 slices
Garlic 3 cloves
Spring Onion Root 6 pcs
Pickles 2 pcs (Preserved Vegetables)
Tomatoes 2 pcs
Tofu 1 cube (Beancurd)
Fish Sauce 1 tbsp
Rock Sugar 1 tbsp
Pepper half tsp
Full Cream Evaporated Milk
Thick Bee Hoon
Bok Choy
Spring Onion
Coriander
Fried Dried Shallot
00:00 Introduction
[Steps]
00:30 How To Make The Soup Base for Fried Fish Bee Hoon Soup
Soak Pork Bones and Chicken Feet in salt water for half an hour
Then blanch them with Ginger, Spring Onion and Rice Wine
Rinse well with water
Add water, boil them on medium-high heat for 15 minutes, then turn down to medium-low heat and continue for at least six hours
Filter off the residue and oil
Pour out 1200ml to continue cooking today's soup base, and the remaining broth can be put into the freezer for future use
Take half of a large fish bone, wash off the blood with water
Drain the water and deep fry it, add three slices of Ginger to the oil to remove any fishy smell
Fry until golden brown, put it into the soup base and let it boil for 1 hour
02:05 How To Make Deep-Fried Fish Fillets
Cut the Batang Fish into pieces and wash off the blood
Pat dry with kitchen towel before marinating
* Salt 1 tsp
* Pepper (to taste)
* Shaoxing Wine 1 tbsp
Marinate for half an hour
Before frying, coat with 1 tablespoon each of corn flour and rice flour and set aside for 15 minutes
Fry at 180 degrees
Fry until slightly golden on both sides, then remove them from the oil
Adjust the oil temperature to 200 degrees, fry for 10 seconds
03:02 How To Cook Everything Together in Fried Fish Bee Hoon Soup
Add sliced Ginger, Garlic and the white end of Spring Onion and sauté until fragrant
Stir-fry until golden brown, then add Pickles and Tomatoes
Pour in the soup base when the Tomato starts to soften
Add
* Tofu 1 cube (Beancurd)
* Fish Sauce 1 tbsp
* Rock Sugar 1 tbsp
* Pepper half tsp
Add Evaporated Milk to your preferred thickness
Scoop up one person's serving
Add some Bok Choy or Lettuce
Cook with Thick Bee Hoon for 2-3 minutes
Sprinkle some
* chopped Spring Onion
* Coriander
* Fried Dried Shallots
Add the Deep-Fried Fish Fillets
Done
[材料]
豬大骨750 克
雞腳 750 克
水 3750 毫升
大魚骨半條
薑片三片
巴丁魚900克
鹽一茶匙
胡椒粉 (適量)
紹興酒一湯匙
粟粉一湯匙
沾米粉一湯匙
薑片十片
蒜頭三瓣
蔥白六根
鹹菜兩片
番茄兩粒
豆腐一磚
魚露一湯匙
冰糖一湯匙
胡椒粉半茶匙
全脂淡奶
粗米粉
上海青
蔥花
芫荽(香菜)
炸乾蔥頭
[做法]
熬湯底
用淡鹽水浸豬大骨和雞腳半小時
接著便拿去用薑、蔥、米酒汆水
把雜質汆掉後用清水洗乾淨
加水後先用中大火滾15分鐘，再用中細火熬最少六小時
隔走湯渣和把油撇走
倒出1200毫升來繼續熬今天的湯底，剩下的高湯可以放進冰格將來用
大魚骨半條，用清水洗乾淨血水
瀝乾水後拿去炸 ，在油裡加三片薑片去腥
炸成金黃色以後放進湯底，讓它熬1個小時
炸魚肉
把巴當魚切開，洗乾淨血水
醃之前用紙把它印乾
* 鹽一茶匙
* 胡椒粉（適量）
* 紹興酒一湯匙
撈勻後醃半個小時
炸前下粟粉和沾米粉各一湯匙 ，靜置15分鐘
用180度的油溫炸
炸到兩邊微微金黃色就把它撈起
把油溫調到200度，翻炸10秒
最後煮炸魚片湯
放薑片、蒜粒和蔥白爆香
炒到變金黃色就放鹹菜和番茄
番茄開始變軟便倒進湯底
加入
* 數片豆腐
* 魚露一湯匙
* 冰糖一湯匙
* 胡椒粉半茶匙
下花奶到你喜歡的濃度
舀起一人的份量
加一些上海青或生菜
和粗米粉煮 2-3 分鐘
撒上
* 蔥花
* 香菜
* 炸乾蔥頭
加上炸魚肉
就完成了
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