Braised Golden Pomfret

Name: Braised Golden Pomfret
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Gold Pomfret; 2 pcs green pepper; 2 pcs tomato; 20g ginger; 15g Cooking Wine; 5g Soy sauce; 1 tsp Sugar; 1 tsp Chicken Essence; 1 tsp Oyster sauce; 2 tsp Fermented bean curd juice; 1 tsp chili sauce; 1 tsp salt; Some shallot; Some garlic

by Gourmet temptation to greedy cats

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Golden Pomfret has the effects of nourishing qi, nourishing blood, softening muscles and bones, and has certain effects on the treatment of indigestion, spleen deficiency and diarrhea, anemia, muscle aches, etc. It has a tender meat and delicious taste, which is high in protein and low in fat. Fish, teenagers and children eat more of this fish to help growth and development, improve intelligence. "

Braised Golden Pomfret

1. Clean up the fish.

2. Cut the green pepper into sections, slice the tomatoes, dice the green onions, shred the ginger, and smash the garlic.

3. The fish is marinated with salt, cooking wine and fermented bean curd juice for 20 minutes.

4. Put oil in the pan, fry the fish until golden on both sides, lift the pan and place it on a plate.

5. Leave the bottom oil in the pot, saute the ginger, onion, garlic, and green pepper, and add the fried fish.

6. Add light soy sauce, white sugar, oyster sauce, chili sauce, add appropriate amount of water, bring to a boil, turn to medium heat and simmer.

7. Add tomatoes, harvest the juice over high heat, add chicken essence and stir well.

8. Remove from the pot and sprinkle with chopped green onion.

9. Appreciation of the finished picture.

10. Appreciation of the finished picture.

11. Appreciation of the finished picture.

Tips:
1. Marinating the golden pomfret for a while in advance can make the fish more tasty.
2. Use low heat when frying fish, so that it is not easy to paste the pan.
3. The heat must be controlled when collecting the juice, and the heat should not be too high, otherwise it will be easy to stick to the pot.