1. Open the pomfret and clean it. Use a knife to slide out the diamond block
2. Put the smoothed pomfret in the container, add sliced ginger, green onion, thirteen spices, cooking wine, and marinate for 10 minutes
3. Control the moisture of the marinated pomfret, and spread starch on both sides of the pomfret evenly
4. Put the oil in the pot, the oil temperature is 60%, fry the fish, the reverse side turns yellow and take it out for use
5. Fry the remaining base oil of the fish, pour in pepper, star anise, bay leaves, green onions, green onions, use a little oil, light soy sauce, dark soy sauce, and balsamic vinegar.
6. Put the fish in the pot, pour water over the pomfret, cover the pot and simmer on high heat
7. When the soup is almost viscous, turn to low heat
8. Stew the soup until it becomes thick. Just take it out and serve, and if the soup is a little bit more juicy, you can dip the steamed buns. No waste at all
Tips:Well-made pomfret, very satisfied
