Braised Golden Pomfret
by In the twilight, the cat
Favorite
Difficulty
Normal
Time
1h 30m
Serving
3
delicious.
1. Golden Pomfret: Wash, remove scales, gills, viscera, and fins. Use a knife to cut the fish into diamond-shaped pieces for easy taste. Use absorbent paper to soak up the water inside and outside the fish.
2. Fatty meat is used to refine meat oil, cut into small pieces, lean meat into small pieces, prepare chopped green onion, garlic slices, ginger slices, chopped coriander, and Northeast pickled cabbage into small pieces (can also be replaced by carrots, mushrooms, etc.). The dried chili section is used to remove fishy, not too much, otherwise it will be spicy.
3. Cool the pot, put the fat in the pot, as the temperature rises, refine the meat oil a little bit, and then remove the oil residue (I ate it).
4. Fry the fish on high fire. Do not turn the fish when you put it in the pan. Turn the other side to continue frying after about half a minute, and then remove it.
5. Pour out the oil in the frying fish and brush the pan clean. Re-burn the pan, pour oil, fry the lean meat and dried chili sections. After the meat changes color, pour in the green onion, ginger, garlic, and sauerkraut. Stir-fry evenly, pour in bean paste, soy sauce, oyster sauce, rock sugar, and fry until fragrant.
6. Put the fried fish on top.
7. After the fish is set, heat water to cover the fish. After the high heat is brought to a boil, turn to medium heat and continue to simmer. Don't turn over during this period, you can shake the pot to prevent the bottom from sticking. If the mouth is heavy, season it with salt.
8. About 1 hour, collect the juice, and it can be out of the pot. After placing the plate, add the chopped coriander.
Tips:4, just right for a family of three.
