Braised Fish
by English-English recipes
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Remove the belly and the gills of the pomfret
2. Make a few strokes on the fish, not deep or the fish will rot easily
3. Prepare scallion, ginger, garlic, pat loose with a knife
4. Clean the moisture of the fish and pat the fish with flour
5. Heat in a pan and pour in the oil until 70% hot, and fry the fish in a pan over medium-low heat
6. When frying the fish, wait until the fish skin turns brown and shake the frying pan lightly to make the fish skin not stick to the bottom of the pan, and turn it over and fry the fish on the other side.
7. The fish is fried on both sides. Nowadays, spring onion, ginger, garlic and star anise are fragrant.
8. Cook the flavor sauce (cooking wine, salt, soybeans, soy sauce, sugar, pepper and water), the sauce is more than half of the fish body
9. While keeping the fire low, use a shovel or a hand spoon to continuously scoop the fish soup on the fish to heat the fish evenly
10. Turn off the heat when the fish is mature
11. Pour out the fish soup and thicken it
12. Pour the gorgon sauce on the fish, sprinkle with green onion and pepper to garnish
Tips:The fish has not been marinated in advance. The fish that has been put in the salt and cooking wine will marinate the water. When frying the fish, it is easy to stick. You can also add a few drops of vinegar to the sauce to increase the fragrance and freshness
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