外出吃飯的時候,偶然會點魚香茄子煲來吃。鹹鹹香香嘅鹹魚配合軟軟嘅茄子,美味非常!但係喺街度食嘅魚香茄子煲,成日都有好多油。
之前用咗好多方法處理茄子,都發現用走油嘅方法茄子嘅顏色係最靚。今次就用走油嘅方法來處理,起碼喺屋企煮用上新鮮嘅食油,唔係出邊街嘅隔夜油,點都健康啲啲啦🤪
![](https://daphnema.kitchen/wp-content/uploads/2021/11/img_0890-859x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2021/11/img_1083-801x1024.jpg)
調味料:豆瓣醬兩湯匙、蠔油少許、豉油一茶匙、糖適量、水適量、白醋½茶匙
豬肉醃料:鹽¼茶匙、豉油¼茶匙、糖½茶匙、油少許
![](https://daphnema.kitchen/wp-content/uploads/2021/11/img_1085-768x1024.jpg)
梅香鹹魚洗乾淨後煎香,放涼後拆肉備用
![](https://daphnema.kitchen/wp-content/uploads/2021/11/img_1084-1024x547.jpg)
手指茄洗乾淨後,按以上方法切開,放在鹽水中保存
![](https://daphnema.kitchen/wp-content/uploads/2021/11/img_1088-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2021/11/img_1089-768x1024.jpg)
![](https://daphnema.kitchen/wp-content/uploads/2021/11/img_1090-768x1024.jpg)
加入生粉水,至醬汁杰身即可。