好耐之前喺一間中菜廳食過類似菜式,覺得勝瓜同魚肚味道實在十分匹配!勝瓜嘅鮮甜味,配合沙爆魚肚焦香嘅味道,令人一食想再食!
今次我呢個食譜用上咗新鮮煮嘅魚湯,再加埋北海道元貝同埋蝦乾,真真正正嘅上湯,成碟餸連埋湯清晒啲碟!既好味又有營養😊剩下來的魚湯加入蕃茄同南瓜,留返第2日煮米線🤭
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3502-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3576-768x1024.jpg)
九肚魚半斤、紅衫魚半斤、薑兩片
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3553-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3578-768x1024.jpg)
1. 九肚魚及紅衫魚洗淨後抺乾血水,放鍋中煎香及煎透
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3579-768x1024.jpg)
3. 把魚反轉,可把魚整爛,魚肉精華入晒湯,更好味!
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3580-1-1024x881.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3582-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3569-1-1024x768.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3570-768x1024.jpg)
1. 勝瓜去皮,以滾筒的方法切件
2. 魚肚以清水浸最少3小時至軟後切件(有一些魚肚而先汆水,請於購買時問問海味店)
3. 蝦乾以水浸軟,瑤柱浸軟後撕成幼絲
4. 在鍋中爆香薑片後加入蝦乾爆香
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3571-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3572-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2022/06/img_3573-1-768x1024.jpg)