Braised Pomfret

Name: Braised Pomfret
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pomfret; 4 pieces Shallots; 1 piece ginger; 8 cloves garlic; 4 pieces Red chili; Some Cooking oil; 1 teaspoon salt; 1 tbsp Soy sauce; 1 teaspoon Sugar; a little MSG; Some water

by Corduroy

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In many cities, the hot summer has entered in mid-to-late May, but here is indeed the most pleasant early summer. In the past few days, I feel very depressed. Think about the blooming roses, cherry trees with red and yellow fruits, green small vegetable gardens, energetic truck unloaders, happy and fulfilling card players, and diligent on my way to work every day. The diligent shoe repairer, as well as the green, sunshine, and beautiful girls and little handsome guys with less clothes passing through the way, which is not good!
I need to adjust my mood and pace to be in harmony with early summer. Please eat fish, braised fish in brown sauce, braised pomfret in brown sauce, classic banquet dishes, delicious and visible.

Braised Pomfret

1. Remove the gills and internal organs of the pomfret, and clean it

2. Hit a cross knife on one side

3. Turn it over and put a cross knife on the other side

4. Marinate with salt, white pepper and cooking wine for 10 minutes

5. Soak up the water on the surface of the fish before cooking

6. Pick up the oil pan, after the oil is hot, add the fish and fry it over medium heat

7. Fry the yellow on one side and turn it over, then fry the yellow on both sides and serve

8. Using the bottom oil in the pot, saute the onion, ginger, garlic and dried red pepper

9. Cook in the braised soy sauce, add hot water to boil

10. Add the fried fish, season with sugar, and pour the soup on the fish with a spoon

11. Cover the pot and simmer over medium heat. When the juice has been collected for half of the time, season with salt

12. Collect the soup to your liking, add some MSG (can be omitted), sprinkle with chives and minced millet pepper (can be omitted)

Tips:
Tips for frying fish in a non-stick pan without breaking the skin:
1. Heat the pot first, then add the oil, and then add the fish after the oil is heated;
2. When frying fish, you need to wipe off the water on the fish in advance, otherwise the fish will easily splash oil and stick to the pan after it is placed in the pan;
3. After the fish is in the pot, don't rush to turn it, wait until the body of the fish can be easily slid by lightly touching it with a shovel, so that the skin is not sticky, and the whole body of the fish can be kept intact;
4. Dip a thin layer of dry powder on the surface of the fish and then fry it. It is also a good way for a non-stick pan without breaking the skin, and it can fry quickly.