味道甘香濃郁的陳年普洱，乃眾多茶品之中，最能消滯解渴的一種。選用普洱茶葉，加上清甜爽口的魚類炮製成的菜式，濃香中又帶茶的清新，即使悶夏天氣，依然令人胃口大開。
炸香魚肉 逼出油分
魚中王者龍躉，廣東人通常會將其起肉炒球，入口爽脆彈牙，魚味重。經過炸香炮製，魚肉更有外脆內軟的口感，但油炸始終較油膩，故選配味道濃郁的陳年普洱茶，以其增添清新滋味。普洱獨有的甘香，能化解炸物的油膩感，同時令魚肉的鮮味更突出。除了龍躉，亦可改用石斑或龍脷魚柳。
煮茶葉時，需要加入雞湯，陳師傅建議選用加入了金華火腿煮成的雞湯，因其跟同樣濃味的普洱味道較匹配。如果用清雞湯的話，茶味會顯得過濃。如時間許可，不妨將魚肉分兩次炸香，第一次的油溫不用太熱，以中大火炸至魚肉剛剛熟即撈起。之後開大火將魚以熱油再略炸，這樣便可將油分逼出，同時亦能令魚肉表面更脆身，之後淋上醬汁時，魚塊亦不易變腍。最後淋上玫瑰露酒及點火，能令魚肉保持熱度，吃時就如剛炸起般熱辣辣，菜式賣相亦夠獨特。
名廚檔案
陳漢章師傅現職朗豪酒店明閣大廚，擁有十多年入廚經驗，擅長炮製粵式美食。
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| 材料 | Ingredients | ||
| 龍躉球 |
8件 | Brindle bass fillet 8 pieces |
|
| 洋葱粒 |
1両 | Onion（diced） 1 tael |
|
| 肉碎 |
1両 | Minced pork 1 tael |
|
| 煙肉粒 |
1両 | Bacon（diced） 1 tael |
|
| 雞蛋 |
1隻 | Egg 1 |
|
| 蒜蓉 |
少許 | Mashed garlic some |
|
| 陳年普洱茶葉 |
少許 | Pu-erh tea leaf some |
|
| 葱段 |
1両 | Scallion（in section） 1 tael |
|
| 生粉水 |
少許 | Cornstarch water some |
|
| 雞湯 |
1碗 | Chicken soup 1 bowl |
|
| 玫瑰露酒 |
1/2碗 | Chinese rose wine 1/2 bowl |
|
| 粟粉 |
1/2碗 | Corn flour 1/2 bowl |
|
| 蛋白 |
1隻 | Egg white 1 |
|
| 油 | 適量 | Oil some | |
製法
1. 燒熱油起鑊，龍躉球蘸上蛋白及粟粉混合成的炸漿，下鑊先以中大火炸至剛熟，撈起。
Heat oil in wok. Coat the brindle bass fillet with the mixture of egg white and corn flour. Deep fry with medium high heat until just done and drain.
Heat oil in wok. Coat the brindle bass fillet with the mixture of egg white and corn flour. Deep fry with medium high heat until just done and drain.
2. 之後用大火再炸二十秒至金黃，瀝乾備用。龍躉球放於錫紙上，排好備用。
Then use high heat deep fry for another 20 seconds to golden brown and drain well. Evenly arrange the brindle bass fillet on tinfoil.
.
Then use high heat deep fry for another 20 seconds to golden brown and drain well. Evenly arrange the brindle bass fillet on tinfoil.
.
3. 於鑊中燒熱油，爆葱段備用。將煙肉粒及洋葱下鑊爆香，盛起備用。
Heat oil in wok, saute scallion sections and set aside. Saute bacon and onion until fragrant. Dish and set aside.
Heat oil in wok, saute scallion sections and set aside. Saute bacon and onion until fragrant. Dish and set aside.
4. 再於鑊中燒熱油，將蛋快炒至八成熟，盛起備用。
Heat oil in wok again, stir-fry the egg quickly until 80% done. Dish and set aside.
Heat oil in wok again, stir-fry the egg quickly until 80% done. Dish and set aside.
5. 落油燒熱鑊，將蒜蓉及肉碎炒至九成熟，備用。
Heat wok with oil, saute mashed garlic and minced pork until 90% done. Set aside.
Heat wok with oil, saute mashed garlic and minced pork until 90% done. Set aside.
6. 於鑊中煮滾雞湯，加入茶葉煮兩分鐘。隔走茶葉，雞湯備用。
Boil chicken soup in wok, add tea leaf, cook for 2 minutes. Strain the tea leaf, chicken soup set aside.
Boil chicken soup in wok, add tea leaf, cook for 2 minutes. Strain the tea leaf, chicken soup set aside.
7.將所有材料(除了蔥段及龍躉)，連同雞湯下鑊煮一分鐘。埋生粉水芡。
Boil the chicken soup with all ingredients (except scallion and brindle bass) in wok for 1 minute, thicken with cornstarch water..
Boil the chicken soup with all ingredients (except scallion and brindle bass) in wok for 1 minute, thicken with cornstarch water..
8.將湯汁及各材料淋在龍躉球上，面上放葱段。
Pour the chicken soup and all the ingredients on the brindle bass fillet. Top with scallion sections.
Pour the chicken soup and all the ingredients on the brindle bass fillet. Top with scallion sections.
9. 用錫紙包着龍躉球，放在鋪滿鹽的碟上。
Wrap up brindle bass with tinfoil, then put onto a plate laying with salt.
Wrap up brindle bass with tinfoil, then put onto a plate laying with salt.
10.在錫紙包面剪一個十字，將玫瑰露酒倒在鹽上，上碟時在鹽面點火。
Cut a cross on the tinfoil. Pour Chinese rose wine on the salt and light it up when serving.
Cut a cross on the tinfoil. Pour Chinese rose wine on the salt and light it up when serving.
小貼士
魚肉炸兩次，口感會更脆身。
Fry the fillet twice, let it crispier.
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