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今次會做一款純天然, 無添加的魚高湯~~~
This time I will make an all-natural, no added, homemade Fish Stock.
Totally 100% natural!!!
Totally 100% natural!!!
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材料 - Ingredients:
魚骨 - 1.2KG
Fish Bone - 1.2KG
甘旬 - 100g
Carrot - 100g
西芹 - 100g
Celery - 100g
洋蔥 - 200g
Onion - 200g
京蔥 (白色部分) - 60g
Leek (White Part) - 60g
京蔥 (綠色部分) - 60g
Leek (Green Part) - 60g
茴香籽 - 1tsp
Fennel Seed - 1tsp
乾百里香 - 1tbsp
Dried Thyme - 1tbsp
乾洋芫茜 - 1tbsp
Dried Parsley - 1tbsp
月桂葉 - 2-3pcs
Bay Leaf - 2-3pcs
黑椒粒 - 10粒
Black Peppercorn - 10pcs
水 - 2L
Water - 2L
乾白酒 - 200ml
Dry White Wine - 200ml
魚骨 - 1.2KG
Fish Bone - 1.2KG
甘旬 - 100g
Carrot - 100g
西芹 - 100g
Celery - 100g
洋蔥 - 200g
Onion - 200g
京蔥 (白色部分) - 60g
Leek (White Part) - 60g
京蔥 (綠色部分) - 60g
Leek (Green Part) - 60g
茴香籽 - 1tsp
Fennel Seed - 1tsp
乾百里香 - 1tbsp
Dried Thyme - 1tbsp
乾洋芫茜 - 1tbsp
Dried Parsley - 1tbsp
月桂葉 - 2-3pcs
Bay Leaf - 2-3pcs
黑椒粒 - 10粒
Black Peppercorn - 10pcs
水 - 2L
Water - 2L
乾白酒 - 200ml
Dry White Wine - 200ml
做法 - Methods:
1. 先把 魚骨 斬成小塊, 沖水至水清澈, 隔水備用;
Chop the fish bones into small pieces first, flush until the water clear, sieve and set aside;
1. 先把 魚骨 斬成小塊, 沖水至水清澈, 隔水備用;
Chop the fish bones into small pieces first, flush until the water clear, sieve and set aside;
2. 把 甘旬, 西芹, 洋蔥 和 京蔥 (白色部分) 切粒備用;
Macedoine Carrot, Celery, Onion and Leek (white part) and set aside;
Macedoine Carrot, Celery, Onion and Leek (white part) and set aside;
3. 準備一個大鍋, 放入 魚骨, 甘旬, 西芹, 洋蔥 和 京蔥 (白色部分), 京蔥 (綠色部分), 茴香籽, 百里香, 洋芫茜, 月桂葉, 黑椒粒, 水 和 乾白酒, 開大火煮至大滾, 之後轉小火煮45分鐘;
Prepare a large sauce pot, put the Fish bones, Carrot, Celery, Onion and Leek (white part), Leek (green part), Fennel seeds, Dried Thyme, Dried Parsley, Bay leaf, Black Peppercorn, Water and Dry White Wine, bring to boil with high heat, then turn to low heat and simmering for 45 minutes;
Prepare a large sauce pot, put the Fish bones, Carrot, Celery, Onion and Leek (white part), Leek (green part), Fennel seeds, Dried Thyme, Dried Parsley, Bay leaf, Black Peppercorn, Water and Dry White Wine, bring to boil with high heat, then turn to low heat and simmering for 45 minutes;
4. 45分鐘後, 隔去所有材料, 倒入另一個鍋內濃縮至1/3;
After 45 minutes, remove all ingredients and pour into another sauce pot to reduce to 1/3;
After 45 minutes, remove all ingredients and pour into another sauce pot to reduce to 1/3;
5. 濃縮至1/3後, 過篩, 待涼, 放入器皿內儲存。
After reduce to 1/3, sieve, cool down, and put into container and storage.
After reduce to 1/3, sieve, cool down, and put into container and storage.
P.S. 放在雪櫃中, 可保存1星期;
放在冰格中, 可保存1-2個月。
Stored in refrigerator, can keep for 1 week;
Stored in freezer, can keep up to 1-2 months.
放在冰格中, 可保存1-2個月。
Stored in refrigerator, can keep for 1 week;
Stored in freezer, can keep up to 1-2 months.
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