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'Mui Hiong' Ikan Masing Pisang 梅香黄花咸鱼

RM 9.90
'Mui Hiong' Ikan Masing Pisang 梅香黄花咸鱼 Ratings: 0 - 0 votes
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When making 'Mui Hiong' salted fish, the fresh fish needs to be fermented for one or two days, and then salted for seven or eight days. After drying, it will produce a unique fragrance, the meat is soft, and the salty tastes fragrant. Many people use 'Mui Hiong' salted fish to steam pork belly, or chop with meat to steam into meatloaf, like the famous special dish of Guangdong’s salted fish and chicken cube fried rice, the salted fish used in it is the 'Mui Hiong' salted fish.

In addition, fried the 'Mui Hiong' salted fish to match with rice or porridge is super delicious!


制作梅香咸鱼时,需先将鲜鱼发酵一两天,再加盐腌制七八天,晒干后会产生一种独特的香味,肉质松软,咸中带香。许多人用梅香咸鱼来蒸五花肉,或是和肉剁在一起蒸成肉饼,象广东鼎鼎大名的特色菜肴咸鱼鸡粒炒饭里用的咸鱼就是用梅香咸鱼噢

此外,煎梅香咸鱼配米饭或粥,别有一番美味呢!


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