Braised Golden Pomfret in Vinegar
by Line line 3896
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. A golden pomfret with a diamond-shaped flower knife on the body.
2. 3 scallions, 5 slices of ginger, 4 cloves of garlic, 20 peppers, half anise, 8 dried chilies. Soy sauce 25g, mature vinegar 40g.
3. Put 30g of oil in the wok, fry the fragrant pepper, star anise, and dried chili on a low fire, then add green onion, ginger and garlic.
4. Add 25g of soy sauce, add 10g of sugar and boil. Be careful, the juice will splash around.
5. Add the golden pomfret, fry it slightly through the stir-frying ingredients in the pan, and turn it over so that both sides of the fish are covered with soy sauce.
6. Pour 50 grams of vinegar on the fish.
7. Add cooking wine, put the water over the fish body, bring to a boil on high heat, and add 6-7g table salt. Simmer on low heat, about 30 to 40 minutes, taste the soup in the middle, the soup is slightly sour, the aftertaste is salty and sweet. Fine-tune the sweet and sour ratio according to your own taste.
8. Turn off the heat when there are 200 grams of soup left in the pot and serve. The soup in the pot should be filtered to remove the auxiliary materials. Add a little starch to the soup and boil it in a pot.
9. Take a large plate and place lettuce on the bottom. Cut some shredded red and green peppers and green onions on the fish for garnish. Pour the cooked soup evenly on the fish.
