Braised Haichang Fish
by English-English recipes
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. The pomfret is cleaned by removing its belly and gills.
2. Make a few strokes on the fish, not deep or the fish will rot easily.
3. Prepare scallion, ginger and garlic slices.
4. Control the moisture of the fish and pat the fish with flour.
5. Cooking wine, salt, soybeans, soy sauce, sugar, pepper, and water are mixed into a flavored juice.
6. Heat the fish in a pan and pour in the oil until 70% hot. Fry the fish in a pan over medium-low heat.
7. When frying the fish, wait until the fish skin becomes browned and shake the frying pan gently so that the fish skin does not stick to the bottom of the pan. Fry the fish on the other side while turning over.
8. Both sides of the fish are fried well. Nowadays, the onion, ginger, garlic and star anise are fragrant.
9. The flavored juice (cooking wine, salt, soybeans, soy sauce, sugar, pepper and water), the flavored juice is more than half of the fish.
10. While keeping the fire low, use a shovel or a hand spoon to continuously pour the fish soup on the fish to heat the fish evenly.
11. Turn off the heat when the fish is mature.
12. Scoop out the stewed fish soup to thicken the fish soup.
13. Pour the gorgon sauce on the fish, sprinkle with green onion and pepper to garnish.
