---
title: "煎封馬友 - 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/2764-fried-punters.html"
date: "2026-06-12T06:41:42+00:00"
language: "zh-TW"
---

#  煎封馬友

  [魚鮮料理](https://www.foodno1.com/ch-dishes-menu/fish.html)    2012年10月26日    點擊數: 15132

![fried-punters](https://www.foodno1.com/images/seafood/fried-punters.jpg)

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

- 馬友 1條
- 蔥 1棵
- 芫茜 1棵

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

- 鹽 適量
- 豆粉 1湯匙
- 蒸魚豉油 2湯匙

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

1. 將魚去鱗洗淨後，將布抹至全乾
2. 用小許鹽塗均魚身，再塗上豆粉，醃半小時備用
3. 蔥清洗乾淨，切成蔥花備用
4. 芫茜洗乾淨，切碎如蔥大小備用
5. 燒熱兩湯匙油，後轉用中至慢火煎香魚身(將一面煎好才反轉另一面)
6. 將魚上碟，備用
7. 將鑊中多餘的熱油倒走
8. 將芫茜粒及怱花加進熱鑊爆香，加入豉油之後埋芡
9. 最後將芡汁淋在魚身上即可

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

## Schema

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```