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Ingredients
- 1 - 2 尾 鲳鱼 (共500-600克)， 去腮去鳞并清除内脏，在鱼身双面划刀(参考贴士)
- ½ 茶匙 盐
- ¼ 茶匙 白胡椒粉
- 80 克 番茄 ，切块
- 50 克 新鲜姜 ，切丝
- 1 条 新鲜红辣椒 ，切片(1公分)
- 100 克 嫩豆腐 (绢豆腐)，切块 (1公分)
- 3 个 蒜瓣
- 20 克 油
- 1300 克 水
- 100 克 咸菜 ，切条(0.5公分)
- 2 粒 咸水梅
- 1 汤匙 鱼露
- 3 朵 干香菇 ，浸软，切成薄片(0.5公分)
- ½ 茶匙 糖
- 2 汤匙 绍兴花雕酒
- 120 克 米粉 ，浸泡10分钟
- 1 小支 青葱 ，切葱花，装饰用
- 1 小支 新鲜芫荽 ，只取叶片，切碎， 装饰用
- Nutrition
- per 1 人份
- Calories
- 1243 kJ / 297 kcal
- Protein
- 14 g
- Carbohydrates
- 44 g
- Fat
- 8 g
- Fibre
- 3 g
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