豆豉鲮鱼油麦菜是道经典广式家常菜，油麦菜脆嫩爽口，豆豉鲮鱼咸香浓郁。一罐罐头就能搞定，大火快炒出锅气，咸香中带着微微的豉香，配米饭或者当夜宵都超绝。
Stir-Fried A-Choy with Dace in Black Bean Sauce is a classic Cantonese dish. The A-Choy is crisp and tender, while the dace in black bean sauce is savory and rich. It’s a quick and easy dish made with canned fish, perfect with steamed rice.
🌴食材 | Ingredients：
油麦菜，1把（约300g，洗净切段）。/ A-Choy (leaf lettuce), 1 bunch (about 300g, washed and cut into sections).
豆豉鲮鱼罐头，1罐（取1~2条鲮鱼，豆豉和油都要留用）。/ Canned dace with black beans, 1 can (take 1-2 fish, keep the black beans and oil).
🌴配料 | Aromatics：
蒜末，4~5瓣（多备一点，爆香用）。/ Minced garlic, 4-5 cloves (more is better for stir-frying).
姜末，一小块。/ Minced ginger, a small piece.
🌴调味 | Seasonings：
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
蚝油，半勺（约5ml）。/ Oyster sauce, 1/2 tbsp (about 5ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance freshness).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量（罐头本身有咸味，少放）。/ Salt, to taste (the canned fish is salty, so use sparingly).
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理油麦菜
油麦菜洗净，切成5~6厘米的长段，梗和叶分开放。⚠️ 梗和叶成熟度不一样，分开放才能保证口感一致。我试过一起下锅，结果叶子炒烂了梗还是生的，所以千万别偷懒。
Wash the A-Choy and cut it into 5-6cm sections, separating the stems and leaves. ⚠️ They cook at different speeds. I’ve tried cooking them together before, and the leaves got soggy while the stems stayed raw. Don’t be lazy.
2，处理罐头
打开豆豉鲮鱼罐头，取出1~2条鲮鱼撕成小块，挖出1~2勺豆豉和罐底的油备用。⚠️ 罐头里的豆豉油是这道菜的灵魂，咸香和鱼鲜全靠它。千万别把油倒掉，不然这道菜的香味少一半。
Open the can, take out 1-2 pieces of dace and tear them into small pieces. Scoop out 1-2 spoons of black beans and the oil from the can. ⚠️ The oil is the soul of this dish. Don’t discard it.
3，爆香
锅里倒油，油热后放入蒜末、姜末和豆豉，小火炒出香味。⚠️ 豆豉本身有咸味，炒的时候别放太多油，因为罐头里还有油。我试过放太多油，结果整道菜腻得不行。
Heat oil in the pan, add minced garlic, ginger, and black beans. Stir-fry over low heat until fragrant. ⚠️ The black beans are salty, so don’t add too much oil.
4，炒梗
转大火，先倒入油麦菜梗，快速翻炒30秒，炒到梗变软、边缘微微透明。⚠️ 梗先下锅，因为它比叶子难熟。我试过梗叶一起下锅，结果叶子都炒化了梗还是硬的。
Turn to high heat, add the A-Choy stems first, and stir-fry for 30 seconds until slightly softened. ⚠️ Cook the stems first, as they take longer than the leaves.
5，合炒
倒入油麦菜叶和撕碎的鲮鱼块，继续大火快速翻炒30秒。加1勺（约10ml）生抽、半勺（约5ml）蚝油、少许白糖，快速翻炒均匀。⚠️ 全程大火快炒，油麦菜才脆。炒久了会出水变软。我试过炒太久，结果油麦菜变成了“水煮油麦菜”，口感全无。
Add the A-Choy leaves and the torn dace. Stir-fry over high heat for 30 seconds. Add light soy sauce, oyster sauce, and a pinch of sugar. ⚠️ Keep the heat high to keep the A-Choy crisp.
6，调味出锅
撒少许白胡椒粉，加适量盐，快速翻匀。关火，趁热吃，油麦菜脆嫩爽口，豆豉鲮鱼咸香浓郁。⚠️ 盐最后放，尝一下再决定加不加，因为罐头和生抽都有咸味。我试过直接加盐，结果咸得没法吃，所以一定要先尝一下。
Sprinkle with white pepper and add salt to taste. Turn off the heat and serve hot. ⚠️ Taste before adding salt, as the canned fish and soy sauce are already salty.
宝宝们油麦菜梗和叶分开放，梗先下锅，叶后下锅，口感才一致。罐头里的豆豉油是灵魂，千万别倒掉。全程大火快炒，油麦菜才脆。盐最后放，尝一下再决定加不加，因为罐头和生抽都有咸味。
Tips: Separate the stems and leaves of the A-Choy. Cook the stems first. Keep the oil from the canned fish, it’s the soul of the dish. Stir-fry over high heat. Taste before adding salt.
这道【豆豉鲮鱼油麦菜 | Stir-fried Lettuce with Dace in Black Bean Sauce】是咸鲜下饭的经典家常菜。如果你喜欢这种脆爽的口感，还可以试试我之前写的【手撕包菜 | Hand-torn Cabbage】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。If you enjoy this savory and crispy flavor, you should also try my Hand-torn Cabbage. For more classic home-style dishes, check out my Home-style category.
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