【孫榮KAI SON獨門食譜】番茄醬鯖魚球

1. Take off sauce from mackerel and crush and mix with the other ingredients.

將鯖魚醬倒出，搗碎鯖魚肉與其他材料混合

2. warp half cooked egg with fish ball ingredient.

將半熟雞蛋與鯖魚料頭混合。

3. Fish ball go through flour, egg and bread crumb and deep fry.

將鯖魚丸過三關麪粉、雞蛋、麪包屑後下鍋油炸。

4. Add onion chop, garlic chop and olive oil in the pan and stir fry, Add white wine and tomato slice.
5. 在平底鍋中下橄欖油爆香洋蔥切塊、蒜切塊, 加入白酒、蕃茄片。
6. Add can sauce and cook for 2-3 minutes.

加入罐頭醬汁煮2-3分鐘。

7. Put sauce on the plate and put egg deep fry on thr sauce and add parmesan cheese and parsley on the top.

在盤子裏放入醬汁,放入油炸好的魚球,在上面加入帕爾馬乾酪和巴西里末即可。

from孫榮KAI SON ：https://www.facebook.com/celebritychefkai