豆酥鱈魚 Flaky Bean Codfish
關鍵秘訣：豆酥和油的比例2：1最好，油量夠豆酥才炒的香酥。
Key Tip: A 2:1 proportion of dried bean bits to oil is best, only use enough oil to fry the beans to crispiness.
材料：
鱈魚1塊、蔥段20公克、薑片5公克、豆酥1杯、蒜末10公克、蔥花20公克
Ingredients:
1 codfish, green onion sgements 20 grams, ginger slices 5 grams, crisp bean bits 1 cup, minced garlic 10 grams, chopped green onions 20 grams
醃料：
鹽適量、米酒1大匙
Marinade:
Salt to taste, 1 tablespoon rice wine
調味料：
沙拉油1/2杯、細砂糖1茶匙、辣椒醬1大匙
Seasoning:
Salad oil 1/2 cup, sugar 1 teaspoon, spicy chili pepper sauce 1 tablespoon
作法：
1. 取一蒸盤，擺上一根筷子，再將鱈魚洗淨置於蒸盤。
(重點提醒：魚下墊筷子可防止魚肉沾黏盤上，也更有利熱氣穿透，讓魚均勻熟透)
2. 在鱈魚上撒上鹽及米酒，再將蔥段、薑片鋪至鱈魚上。
3. 將作法2的鱈魚放入水已滾的蒸鍋或蒸籠中，以大火蒸約8分鐘後取出。
4. 將筷子抽出，挑去蔥、薑後將水分倒除。
5. 熱鍋，倒入約1/2杯沙拉油，放入蒜末以小火略炒。
6. 接著放入豆酥炒勻，再加入糖，開小火不停翻炒。
(重點提醒：炒豆酥時一定要以小火不停翻炒，才不容易焦。)
7. 炒至豆酥顏色變金黃，再加入辣椒醬快炒。
(重點提醒：加入辣椒醬風味和顏色都更好。)
8. 最後加入蔥花炒勻，鋪至作法3的鱈魚身上即可。
practice:
1. Take a steaming dish, place 1 chopstick in it, then place the washed cod on the dish for steaming.
(Key point: The underlying chopstick prevents the fish from sticking to the plate and allows for more favorable heat penetration and uniform cooking of the fish.)
2. Sprinkle salt and rice wine onto the cod, then the spread the onion and ginger spread onto the cod.
3. Place the codfish from step 2 down onto the steamer rack in the steamer and steam on high heat for about 8 minutes then remove it.
4. Take out the chopstick, pick off the onions and ginger and pour off accumulated water.
5. Pour about 1/2 cup salad oil into the wok, add in the garlic and saute over low heat.
6. Put in the bean bits, stir well, then add the sugar stirring constantly on low heat.
(Key Point: The beans must be stirred continually over low heat so that they don't clump together.)
7. Saute the crisp beans until they take on a golden color, then add the chili sauce and saute.
(Key Point: adding chili sauce adds a better flavor and color.)
8. Finally, add in the chopped green onions and stir well. Spread onto the codfish from step 3 and that's it.
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