鮮菇豆腐鰂魚湯 Crucian Carp Soup with Fresh Mushrooms and Tofu **字幕 CC Eng. Sub**

🟢 材料：
鰂魚一條 450 克
豆腐 400 克
雜菇 300 克
薑、蔥 適量
鹽、胡椒粉、 蒸魚豉油 適量

🟢做法：
1️⃣ 鰂魚洗淨抹乾水，煎至兩面金黃下熱水，中小火煮10分鐘熬成魚湯。
2️⃣ 菇菌洗淨，豆腐切丁備用。
3️⃣ 撈出湯中鰂魚，淋入熱油及蒸魚豉油。魚湯下豆腐和菇類，煮約 5分鐘，加適量鹽及少許胡椒粉。

🟢 Ingredients:
Crucian carp – 450g
Tofu – 400g
Assorted mushrooms – 300g
Ginger and spring onion – to taste
Salt and seafood soy sauce – to taste
White pepper – a pinch

🟢 Cooking Directions:
1️⃣ Clean and pat dry the crucian carp. Pan-fry until both sides are golden. Add hot water and simmer over medium-low heat for 10 minutes to make a fish broth.
2️⃣ Rinse the mushrooms and cut the tofu into cubes. Set aside.
3️⃣ Remove the fish from the soup. Drizzle with hot oil and seafood soy sauce. Add the tofu and mushrooms into the fish broth. Simmer for about 5 minutes. Season with salt and a pinch of white pepper.

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