⬇️⬇️English recipe follows ⬇️⬇️
明爐烏魚：
材料：
烏頭魚1條
軟豆腐1磚
新鮮草菇半斤
白魚蛋4粒
墨魚丸4粒
貢丸4粒
酸梅3粒
話梅5粒
芫荽1棵
薑1舊
冰糖2粒
處理：
1. 烏頭，劏好後，清洗乾淨，擎乾水。
2. 粗鹽乸烏頭10分鐘。
3. 所有丸類，清水解凍10分鐘。
4. 軟豆腐，洗乾淨，切成1” x 1” 1粒，放碗中。
5. 薑，刮去皮。
芫荽，切去根部，洗乾淨。
薑，切片。
芫荽，切碎。
烹調：
1. 冰糖、話梅、酸梅（要壓爛）和500毫升水，同放在鑊中。
2. 加入鮑魚汁1茶匙。
3. 中火煮滾。
4. 丸類已解凍，清水沖洗乾淨。
5. 烏頭，大概醃了10分鐘，清水沖洗乾淨。
6. 湯已煮滾，試一試味，可加入少許白醋，轉中慢火。
7. 加豆腐、磨菇、所有丸類及薑片（應該水滾就要落），轉大火煮滾。
8. 放烏頭魚，浸熟，用湯淋熟。
9. 放芫荽，完成。
Steam teochew grey mullet in Thai style:
Ingredients:
Teochew grey mullet 1 No.
Soft tofu 1 cube
Button mushrooms 1/2 catty
White fish balls 4 Nos.
Cuttlefish fishballs 4 Nos.
Pork balls 4 Nos.
Sour plums 3 Nos.
Plums 5 Nos.
Coriander 1 No.
Ginger 1 No.
Rock sugar 2 cubes
Preparation:
1. The fish, get it scaled and remove its intestines. Rinse thoroughly and hang dry.
2. Season the fish with cooking salt for 10 minutes.
3. Meatballs, defrost with tap water for 10 minutes.
4. Tofu, get it rinsed, cut with size 1” x 1” and put them in a bowl.
5. Ginger, get it peeled.
Coriander, cut the root, then rinse.
Ginger, get it sliced.
Coriander, chop well.
Steps:
1. Rock sugar, dried sweet plums, sour plums (to be mashed with a spoon). Then fill 500ml water in wok.
2. Add abalone sauce 1 tsp.
3. Heat up at medium flame.
4. Meatballs have been defrosted. Rinse thoroughly.
5. The fish, has been seasoned for 10 minutes. Rinse thoroughly.
6. Soup has been already boiled up. Taste it or maybe you can add liitle white vinegar. Then turn to medium~low flame.
7. Add tofu, mushrooms , all the meatballs and ginger slices (it should be put when water starts to boil up.). Turn to high flame to boil up.
8. Put fish, soak in the hot soup. Use a spoon spreading the hot soup over the fish until it is totally cooked.
9. Put coriander on top. Serve.
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