合掌瓜鮮淮山大眼雞魚湯 🔴Fresh yam and chayote soup with big eye chicken fish🔴

⬇️⬇️English recipe follows⬇️⬇️
合掌瓜鮮淮山大眼雞魚湯
材料：
大眼雞魚（大）4條（約一斤半）
鮮淮山2支（約半斤）
合掌瓜一個
薏米2湯匙
舊一小舊
程序：
1. 大眼雞，清除內臟，清水洗刷乾淨，擎乾水。
2. 大火在鑊內燒熱油一湯匙，放魚在鑊內，轉中火，繼續煎。
3. 合掌瓜，一開二，去籽。
4. 薑，洗乾淨，一開二，拍鬆。
5. 鮮淮山，去皮。
6. 魚，一面已煎至金黃色，反轉繼續煎。
7. 魚，兩面都已煎至金黃色，轉大火，釋出多出的油分，放碟上。
8. 另一邊，大火煲滾清水3升半。
9. 當見到鑊內有白煙冒出，加入油一茶匙，繼續煎。
10. 加入薑片煎香，轉大火，加入大滾水，大火滾起。
11. 加入淮山及薏米，冚蓋，大火滾起，轉中慢火，滾15-20分鐘。
12. 材料，放好在碟上。
13. 湯，倒入大碗人內。
14. 完成，可享用。
Fresh yam and chayote soup with big eye chicken fish
Ingredients:
Big eye chicken fish (large) 4 Nos. (about 1.5 catty)
Fresh yam 2 logs (about 0.5 catty)
Chayote 1 No.
Pearl barley 2 tbsp
Ginger (small) 1 No.
Steps:
1. Big eye chicken fish, remove intestines. Rinse thoroughly. Drain.
2. Heat up 1 tbsp of oil at high flame in wok. Put fish in the wok. Turn to medium flame and continue frying.
3. The yam, get it peeled.
4. Chayote, divide it into 2 shares. Remove seeds.
5. Ginger, get it rinsed. Divide it into 2 shares. Beat well.
6. The fish, one side has been fried into golden yellow, flip over and continue frying.
7. The fish, both sides have been fried into golden yellow, turn to high flame, to release excess oil. Put on plate.
8. On the other side, heat up 3.5L of water at high flame in a wok.
9. Once you see white smoke arising from the wok, add in 1 tsp of oil and continue frying.
10. Put ginger, fry well. Turn to high flame. Add in boiled-up water. Heat up at high flame.
11. Add in fresh yam and barley, cover up the wok. Heat up at high flame. Turn to medium-low flame and boil for 15-20 minutes.
12. The ingredients, put on plate.
113.The soup, pour into a big bowl.
14. Complete. Serve.
合掌瓜鮮淮山大眼雞魚湯
Fresh yam and chayote soup with big eye chicken fish
This soup, only can be prepared at home. This soup has a lot of advantages. Boil this soup for your family.
🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴
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合掌瓜鮮淮山大眼雞魚湯 Fresh yam and chayote soup with big eye chicken fish

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⬇️⬇️English recipe follows⬇️⬇️ 合掌瓜鮮淮山大眼雞魚湯 材料： 大眼雞魚（大）4條（約一斤半） 鮮淮山2支（約半斤） 合掌瓜一個 薏米2湯匙 舊一小舊 程序： 1. 大眼雞，清除內臟，清水洗刷乾淨，擎乾水。 2. 大火在鑊內燒熱油一湯匙，放魚在鑊內，轉中火，繼續煎。 3. 合掌瓜，一開二，去籽。 4. 薑，洗乾淨，一開二，拍鬆。 5. 鮮淮山，去皮。 6. 魚，一面已煎至金黃色，反轉繼續煎。 7. 魚，兩面都已煎至金黃色，轉大火，釋出多出的油分，放碟上。 8. 另一邊，大火煲滾清水3升半。 9. 當見到鑊內有白煙冒出，加入油一茶匙，繼續煎。 10. 加入薑片煎香，轉大火，加入大滾水，大火滾起。 11. 加入淮山及薏米，冚蓋，大火滾起，轉中慢火，滾15-20分鐘。 12. 材料，放好在碟上。 13. 湯，倒入大碗人內。 14. 完成，可享用。 Fresh yam and chayote soup with big eye chicken fish Ingredients: Big eye chicken fish (large) 4 Nos. (about 1.5 catty) Fresh yam 2 logs (about 0.5 catty) Chayote 1 No. Pearl barley 2 tbsp Ginger (small) 1 No. Steps: 1. Big eye chicken fish, remove intestines. Rinse thoroughly. Drain. 2. Heat up 1 tbsp of oil at high flame in wok. Put fish in the wok. Turn to medium flame and continue frying. 3. The yam, get it peeled. 4. Chayote, divide it into 2 shares. Remove seeds. 5. Ginger, get it rinsed. Divide it into 2 shares. Beat well. 6. The fish, one side has been fried into golden yellow, flip over and continue frying. 7. The fish, both sides have been fried into golden yellow, turn to high flame, to release excess oil. Put on plate. 8. On the other side, heat up 3.5L of water at high flame in a wok. 9. Once you see white smoke arising from the wok, add in 1 tsp of oil and continue frying. 10. Put ginger, fry well. Turn to high flame. Add in boiled-up water. Heat up at high flame. 11. Add in fresh yam and barley, cover up the wok. Heat up at high flame. Turn to medium-low flame and boil for 15-20 minutes. 12. The ingredients, put on plate. 113.The soup, pour into a big bowl. 14. Complete. Serve.

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唔起皮😅

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一向煲湯魚檔都起皮煎皮，點解今次唔起皮滾湯？

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乳化作用。

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