潮州蒸鱼 Teochew-Style Steamed Fish

材料A：
鱼（我用非洲鱼）- 1条
大蒜（切碎）- 1茶匙
青葱（切丝）- 1颗
香菜（洗净，纵切）- 1颗
姜（切丝）- 1汤匙

材料B:
猪肉（切丝）- 80克
咸菜（洗净，切丝）- 150克
冬菇（浸软，切丝）- 3朵
豆腐（切小块）- 1块
番茄（切成4块）- 1粒
红辣椒（切片）- 1条
酸梅 - 2粒
食油 - 2汤匙

调味料：
中国料酒 - 2汤匙
酱青 - 1汤匙
幼糖 - 1汤匙
清水 - 1/2杯
胡椒粉 - 少许

做法：
1）烧热食油，爆香蒜粒。
2）加入所以材料B和调味料，拌均煮滚。备用。
3）洗净鱼，然后在鱼身上划3痕。把鱼放在蒸盘上，用大火蒸2分钟后，倒掉蒸鱼出的汁。
4）淋上煮好的调味料B，用大火蒸9分钟。
5）取出后，撒上葱丝、姜丝和香菜，即可趁热享用。

Ingredients A:
Fish (Tilapia) - 1
Garlic (chopped) - 1 tsp
Spring Onion (julienne) - 1 stalk
Coriander (rinse and cut lengthwise) - 1 stalk
Ginger (shredded) - 1 tbsp

Ingredients B:
Pork (shredded) - 80g
Salted Vegetable (rinse and shredded) - 150g
Black Mushroom (soaked and shredded) - 3
Bean Curd (cut into chunks) - 1 pc
Tomato (cut into 4 wedges) - 1
Red Chilli (sliced) - 1
Preserved Plum - 2
Oil - 2 tbsp

Seasonings:
Chinese Cooking Wine - 2 tbsp
Light soy sauce - 1 tbsp
Fine Sugar - 1 tbsp
Water - 1/2 cup
a dash of pepper

Method:
1) Heat up the wok with oil, saute the garlic with fragrant.
2) Add in the Ingredients B and Seasonings, stir well and bring to boil. Set aside.
3) Clean up the fish and cut 3 slits, arrange the fish on the steaming tray, steam at high heat for 2 minutes. Discard the fishy and cloudy fish 'water' after steaming.
4) Pour in the cooked Ingredients and steam at high heat for 9 minutes.
5) Remove and sprinkle the julienne spring onion, ginger and coriander on top. Serve.

豆豉蒸排骨

Steamed Spare Ribs with Fermented Black Beans

材料A：
排骨-300g
苏打粉-1/4茶匙（我没放）
清水-1/2汤匙

材料B:
豆豉-1 1/2汤匙（洗净、沥干、剁幼）
姜-3公分（刮去皮、洗净、剁幼）
蒜米-2粒（去皮、洗净、剁幼）
陈皮-约1拇指头的分量（找不到，我没放）
小辣椒-4条（洗净，切幼）

调味料：
蚝油-1/2汤匙
糖-1 1/4茶匙
盐-1/8茶匙
生抽-1茶匙
绍兴酒-1/2汤匙
胡椒粉-少许
油-1汤匙
玉米粉-1汤匙
清水-1汤匙
麻油-少许

准备工作：
1. 排骨洗净，加入苏打粉及水拌均，腌约60分钟，使排骨软滑。冲洗去苏打粉味，抹干，放入大碗内备有。
2. 陈皮浸软，刮去白点，洗净，切幼备用。

做法：
1. 将材料B加入大碗内拌均，然后将调味料依次加入碗内充分搅匀，最后倒入排骨内，以手搅拌至水分被吸干，跟着把排骨排入蒸碟里。
2. 猛火蒸15分钟即可，洒入少许葱粒，享用。

Ingredients A:
300g Spare Ribs
1/4 tsp soda bicarbonate
1/2 tbsp water

Ingredients B:
1 1/2 tbsp fermented black bean (washed, drained, chopped finely)
3cm ginger (scrape off the skin, washed, chopped finely)
2 cloves garlic (peeled, washed, chopped finely)
thumb-sized dried tangerine peel
4 bird's eye chili (washed, chopped finely)

Seasonings:
1/2 tbsp oyster sauce
1 1/4 tsp sugar
1/8 tsp salt
1 tsp light soy sauce
1/2 tbsp Shao-Xing wine
a dash pepper powder
1 tbsp oil
1 tbsp corn flour
1 tbsp water
a dash sesame oil

Preparation:
1. Wash and marinate spare ribs with soda bicarbonate and water for about 1 hour to make spare ribs soft. Wash thoroughly to remove the soda bicarbonate. Pat dry, place in a big bowl, and set aside.
2. Soak dried tangerine peel till soft, remove pith, wash, and chop finely.

Method:
1. Place Ingredients B in a bowl and stir well. Add Seasonings accordingly and mix well. Combine with spare ribs and mix by hand till water is absorbed. Arrange spare ribs on a steaming plate.
2. Steam spare ribs over high heat for 15 minutes. Sprinkle with chopped spring onion, and serve.

梅菜蒸肉饼

Steamed Minced Pork with Preserved Mustard Green

材料：

猪肉碎-300g
甜梅菜-90g
姜碎-半汤匙

调味料A（腌梅菜）：
绍兴酒-半汤匙
麻油-少许

调味料B：
盐-1/4茶匙
糖-半茶匙
生抽-2茶匙
绍兴酒-半汤匙
胡椒粉-少许
玉米粉-2个半茶匙
清水-2汤匙
油-2个半汤匙
麻油-少许

准备工作：
1. 将甜梅菜洗去内里的沙粒，浸水约30分钟至松开。
2. 榨干梅菜水分，切除硬的部分，然后切粒，再将之剁幼。
3. 将剁幼的梅菜和调味料A拌均，腌5-10分钟。
4. 将玉米粉和水混合拌均。

做法：
1. 将肉碎和腌好的梅菜碎混合，用刀再一同剁均。
2. 将剁好的肉碎混合料置入大碗内，加入调味料B中的材料1-5搅拌至轻身，跟着慢慢加入玉米粉水搅均，最后加入油及麻油拌均，倒入蒸碗内抹平。
3. 猛火蒸15分钟即可。用葱粒点缀（选择性）。

Ingredients:
300g minced pork
90g preserved sweet mustard green (Mui Choi)
1/2 tbsp minced ginger

Seasoning A (For marinating mustard green):
1/2 tbsp Shao-Xing wine
a dash of sesame oil

Seasoning B:
1/4 tsp salt
1/2 tsp sugar
2 tsp light soy sauce
1/2 tbsp Shao-Xing wine
a dash pepper powder
2 1/2 tsp corn flour
2 tbsp water
2 1/2 tbsp oil
a dash sesame oil

Preparation:
1. Wash to remove sand from the preserved sweet mustard green. Soak in water for 30 minutes till preserved mustard green loosen up.
2. Squeeze excess water from preserved sweet mustard green. Remove the hard portion, dice, then chop finely.
3. Marinate preserved sweet mustard green with Seasoning A for 5-10 minutes.
4. Combine corn flour with water.

Method:
1. Combine mustard green and minced meat together, and chop them evenly again.
2. Place the mixture in a big bowl, add salt, sugar, light soy sauce, Shao-Xing wine and pepper powder from Seasoning B, and stir till the mixture become slightly fluffy. Add corn flour solution gradually, and mix well. Add oil and sesame oil, and stir well. Transfer to a steaming plate and even the surface.
3. Steam over high heat for 15 minutes. Garnish with chopped spring onion. (optional)