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濃魚湯枸杞葉泡星斑魚片
Grouper Fillet in Fish Soup with Matrimony Vine
材料 Ingredients
鮮濃魚湯 2杯（500克）
星斑魚肉 200克
枸杞 200克
杞子 1/2湯匙
薑花 2片
醃魚料 Fish Marinade
鹽   1/4茶匙
生粉 1/2茶匙
熟油 1茶匙
薑汁酒（用白酒）1茶匙

濃魚湯枸杞葉泡星斑魚片
Grouper Fillet in Fish Soup with Matrimony Vine
fresh fish broth?2cups（500g）
grouper fish fillet 200g
matrimony vine 200g
lyceum berries?1/2tbsp
ginger  2slices
醃魚料 Fish Marinade
salt 1/4tsp
corn flour  1/2tsp
cooked oil  1tsp
ginger juice in rice wine?1tsp
做法 Method
1. 魚肉洗淨切塊，以醃料拌勻。
?Wash fish fillet, cut into pieces, then mix with marinade thoroughly.
2. 枸杞摘出菜葉，洗淨瀝乾；杞子略洗，瀝乾。
Pick leaves of matrimony vine, wash, then strain. Wash lyceum berries briefly, then strain.
3. 將魚肉置網篩內，以滾水汆燙片刻（約5成熟），放大湯碗中。
Put fish fillet in a sieve, blanch in boiling water briefly until medium rare, then transfer to a large bowl.
4. 鮮濃魚湯煮至滾，放下枸杞葉和杞子、薑片等，即可澆在放有魚肉之湯碗內，立即上桌。
Boil fresh fish broth, put in matrimony vine leaves, lyceum berries and ginger, then pour it into the bowl of fish fillet. Serve immediately.

書名：《蒸炆煮燉》
出版社：萬里機構

http://news.hkheadline.com/dailynews/content_su/2010/07/15/116482.asp