---
title: "古法蒸 鯇魚腩 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://www.foodno1.com/ch-dishes-menu/fish/2446-kf-steam-belly.html"
date: "2026-06-12T16:53:19+00:00"
language: "zh-TW"
---

#  古法蒸 鯇魚腩

  YouareChef   [魚鮮料理](https://www.foodno1.com/ch-dishes-menu/fish.html)    2011年10月17日    點擊數: 25646

![kf-steam-belly](https://www.foodno1.com/images/food/kf-steam-belly.png)

![fno1-materials.png](https://www.foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

- 鯇魚腩 一件
- 古法配料：
    - 瘦肉 100克
    - 冬菇 三隻
    - 榨菜 1/3件
    - 蔥花 2-3湯匙
    - 薑絲 2-3湯匙
    - 油 2-3湯匙

![fno1-spice](https://www.foodno1.com/images/menu/fno1-spice.png)

調味料A：

- 生抽 1茶匙
- 糖 半茶匙
- 酒 半茶匙
- 胡椒粉 少許

調味料B :

- 生抽 2湯匙
- 老抽 3湯匙

![fno1-method.png](https://www.foodno1.com/images/menu/fno1-method.png "fno1-method.png")

1. 鯇魚腩洗淨，瀝乾水份或用潔布吸乾魚身多剩水份，放在碟內備用。
2. 瘦肉切絲加入調味料A拌勻, 醃15分鐘備用。
3. 冬菇浸軟切絲。
4. 榨菜浸水約10分鐘去鹹，榨菜及薑切絲。
5. 將薑絲、冬菇絲、榨菜絲及已醃好的瘦肉絲平均放在魚身上。
6. 先煲滾水，放入已預備好的鯇魚腩蒸碟在隔水架上，以大火蒸7-8分鐘左右/ 至熟。
7. >最後放上薑絲、蔥絲，灒熟油，加入適量生抽老抽，即成。

![fno1-tips.png](https://www.foodno1.com/images/menu/fno1-tips.png "fno1-tips.png")

- 冬菇、大頭菜/榨菜、肉絲、薑絲，係古法蒸魚的必備四寶，四寶都有齊鹹香、鮮味先可以稱為絕配。

![foodno1-signoff](https://www.foodno1.com/images/fno1/foodno1-signoff.png)

- [ 蒸魚 ](https://www.foodno1.com/component/tags/tag/%E8%92%B8%E9%AD%9A.html)
- [ 鯇魚 ](https://www.foodno1.com/component/tags/tag/%E9%AF%87%E9%AD%9A.html)
- [ 古法蒸 ](https://www.foodno1.com/component/tags/tag/%E5%8F%A4%E6%B3%95%E8%92%B8.html)

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