1. After removing the internal organs of the pomfret, rinse it with water. It is easier to get the taste by slashing two or three knives on both sides of the fish.
2. Ginger, shredded, garlic, shallot, minced
3. Pour the oil into the hot pan, add the ginger, garlic and shallot to burst the fragrance
4. Add 200 ml of cooking wine, half a tablespoon of soy sauce, and half a tablespoon of light soy sauce, 100 ml of sugar, 2 grams of sugar, and boil on high heat
5. Then put the pomfret, cover the pot and boil on high heat, then change to medium heat
6. Add half a spoon of salt and simmer for about 5 minutes until the juice is collected
7. Put the fish on the plate and sprinkle with chopped green onion, then pour the soup on top of the fish
Tips:This method of braised pomfret saves the part of the fried fish and maintains the appearance of the fish.
