⬇️⬇️English recipe follows⬇️⬇️
粟米斑塊：
材料：
鯰魚柳2塊
罐頭粟米蓉1罐
雞蛋2隻
處理：
1. 鯰魚柳，清水解凍。
2. 魚柳解凍後，再沖清水，輕手再揸乾水，才能除去雪味。
3. 魚柳清洗乾淨，揸乾水，擎乾水。
4. 魚柳 ，切小塊。
5. 魚柳調味：
a. 生粉2茶匙
b. 油2茶匙
c. 鮑魚汁1茶匙
d. 胡椒粉少許
撈勻。
烹調：
1. 大火在鑊中燒熱油1湯匙。
2. 魚柳，逐塊逐塊放落鑊，中大火煎。
3. 雞蛋，打好落碗。
4. 預先開好粟米罐。
5. 魚已煎了2分鐘，反轉魚柳，煎1分鐘。
6. 分開魚柳，再煎1分鐘。
7. 反轉魚柳。
8. 魚已煎至金黃色，擎乾油，放上碟。
9. 粟米蓉，倒入鑊內，逐少逐少加入清水在粟米蓉中。
10. 滾起後，轉最慢火。
11. 打勻雞蛋，一邊攪拌粟米蓉，一邊加入蛋漿。
12. 粟米蓉已滾起，倒在魚塊側。
13. 完成，可享用。
Fish fillet in creamery corn sauce
Ingredients:
Fish fillets 2 Nos.
Canned cream corn 1 No.
Eggs 2 Nos.
Preparation:
1. Fish fillets, defrost with tap water.
2. Rinse once more after the fish has been defrosted. Squeeze it lightly in order to help releasing the unpleasant smells.
3. Fish fillets, rinse and squeeze. Hang dry.
4. Fish fillets, cut into small pieces.
5. Season the fish:
a. Tapioca starch 2 tsp
b. Oil 2 tsp
c. Abalone sauce 1 tsp
d. Pepper little
Mix well.
Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Fish fillets, put into wok one by one, fry at medium~high flame.
3. Beat the eggs into bowl.
4. Open the can of cream corn.
5. Fish has been fried for 2 minutes. Flip over the fish, fry for another 1 minute.
6. Separate the fish fillet. Fry for 1 minute more.
7. Flip over the fish.
8. Fish has been fried into golden yellow. Hang dry the oil. Put on plate.
9. Pour the cream corn into wok. Add water little by little into it.
10. Turn to low flame after boils up.
11. Beat eggs well. Pour egg syrup when stirring the cream corn.
12. Cream corn has been boiled up. Pour it on side of fish.
13. Complete. Serve.
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