黄酒生鱼片汤 Snakehead with Wine in Pot

【材料】
生鱼肉300克、嫩姜30克（切丝）、青葱2棵（切段）、糯米酒200毫升、双蒸白米酒2汤匙、水150毫升
【腌鱼料】
粟粉1茶匙、盐少许、麻油1茶匙
【调味料】
浓缩鸡汤1⁄2茶匙、盐/胡椒粉少许、糖1⁄2茶匙
【做法】
1.将生鱼肉切片，加入腌料捞匀。（图1-2）
2.在瓦煲内烧热少许油爆香姜丝及葱白。（图3）
3.倒入水煮沸后放入鱼片及调味料煮滚。（图4)
4.最后倒入糯米酒及白米酒略滚一会便可，熄火后放入青葱段。(图5-6）

【Ingredients】
300g snakehead, 30g young ginger (juliennes), 2 stalks spring onion (cut blocks), 200ml rice wine, 2 tbsp rice white wine, 150ml water
【Marinate ingredients】
1 tsp corn flour, dash of salt, 1 tsp sesame oil
【Seasoning】
1⁄2 tsp concentrated chicken stock, dash of salt & pepper, 1⁄2 tsp sugar
【Method】
1. Cut fish into slices and mix with marinate ingredients.(pic1-2)
2. Heat some oil in a claypot, sauté ginger and spring onion until fragrant.(pic 3)
3. Pour in water, once boiled, add in fish and seasoning, let boil again.(pic 4)
4. Pour in both rice wine and let boil again, toss in spring onion before dish out. (pic 5-6)