Share a Pot®

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EXERCISE

forward punches

向前挥拳

DIRECTIONS

  1. Sit upright on a stable chair. Hold a bottle of water on each hand and position the bottles close to chest.

  2. Throw a punch forward, away from ur chest.

  3. Retract your hand and punch forward with the other hand.

  4. Repeat step 2 & 3 10 times.

For more exercises, check out the video below!

Water

Ginger

Fish Head, Bones, Meat

Healthy Oil

(Soy Bean/Canola/Olive/Rice Bran/Sunflower)

White Vinegar

Salted Vegetables

Tomatoes

Preserved Plums

Bee Hoon

Tofu 

Salt

Pepper

Spring Onion

Red Chilli Padi

Soya Sauce

INGREDIENTS

THE RECIPE FOR

fish bone noodle soup

鱼骨米粉汤

4 L

100 g

5 kg    

2 tbsp

 

 

1 soup spoon

250 g

8 pcs

150 g

1-2 packets

1.2 kg

To taste

To taste

As desired

As desired

As desired

  1. Add in water to the pot, begin to boil.

  2. Slice the ginger into thin strips and set aside.

  3. Wash and clean the fish. Remove the bones and head. Trim the meat and set aside.

  4. In a frying pan, add healthy oil and fry the fish bones and head with sliced ginger until lightly golden brown.

  5. Add this mixture into a soup bag and place in the pot of boiling water.

  6. Add in vinegar and boil for 1 hour.

  7. Wash all the vegetables thoroughly.

  8. Cut up the salted vegetables into bite-sized pieces and set aside.

  9. Soak the bee hoon and set aside.

  10. Chop the tomatoes into bite-sized pieces and set aside.

  11. Chop the spring onions and set aside.

  12. Once the fish broth is boiling, add in the salted vegetables, tomatoes and preserved plum. Let the soup boil for 20 minutes, then reduce to  a low heat and simmer for 2 hours.

  13. Add in the bee hoon and continue to cook for 30 minutes until soft.

  14. Add in the fish meat and tofu. Cook thoroughly for 15 minutes, then skim off the excess oil.

  15. Season with salt and pepper. Garnish with spring onion, and serve with cut chilli and soya sauce.

  1. 在锅里放水,把水煮开。

  2. 姜切成薄片,搁置一旁待用。

  3. 把鱼洗净,然后把鱼肉和鱼 头鱼骨分开。搁置一旁待用。

  4. 把油加入平底锅。把鱼骨、 鱼头,和姜片炒成金黄色。

  5. 把鱼骨、鱼头,和姜片装进 汤袋,放入锅里。

  6. 加入醋,煮沸1小时。

  7. 彻底洗净所有蔬菜。

  8. 咸菜和番茄切成小块,搁置 一旁待用。

  9. 浸泡米粉,搁置一旁待用。 

  10. 青葱切碎,搁置一旁待用。

  11. 鱼汤煮开后,加入咸菜、番茄,和酸梅。大火煮20分钟,之后转小火煮1-2小时。

  12. 加入米粉,继续煮30分钟至软。

  13. 加入鱼肉和豆腐,继续煮15分钟至鱼肉熟透。沥油。

  14. 加入盐和胡椒粉调味即可。撒上青葱作装饰。可搭配辣椒和酱清。

鱼骨和鱼头

老姜

青葱

咸菜

番茄

酸梅(煮汤用的)

水豆腐

细米粉

辣椒(装饰用)

胡椒粉

白醋

400 g

3 片

1 根

30 g

1个

2 汤匙

1/4 包

一小撮

3

-

2 汤匙

​Serving size: 30 pax

​分量:30 碗

METHOD

食材

做法

故事
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