Step 1:將三文魚扒及三文魚骨洗淨,抹乾後以少許鹽略醃。 Rinse the salmon fillet and bones. Pat dry and marinate with some salt.
Step 2:絲瓜去皮後切件。 Peel the luffa, then cut into pieces.
Step 3:鑊內燒熱油,爆香薑片,放入三文魚扒及三文魚骨煎香。 Heat oil in a pan, saute the ginger slices until fragrant. Add the salmon fillet and fish bones, pan-fry until fragrant.
Step 4:取出三文魚扒,除去細骨,三文魚骨留在鑊中。 Take out the salmon fillet, remove the small bone. Keep the salmon fish bones in the pan.
Step 5:鑊中加入滾水,以慢火煲三十分鐘。 Add the boiling water in the pan, simmer for 30 minutes.
Step 6:將三文魚骨取出,魚湯倒入煲,加入豆腐。 Take out the salmon fish bones. Pour the fish soup into a pot and add the tofu.
Step 7:加入絲瓜,用慢火煲十分鐘。 Add the luffa, simmer for 10 minutes.
Step 8:下三文魚肉,以鹽和白胡椒粉調味,即成。 Add the salmon meat, season with salt and white pepper powder. Serve.
小貼士:用滾水撞入已煎好魚骨,可煮成奶白色的魚湯。 Add in boiling water to the pan-fried bones to make milky fish soup base.