Braised Pomfret
1.
Wash and drain the pomfret, put a jagger on both sides, and stuff two slices of ginger and onion into the belly of the fish
2.
Heat the pan, pour in an appropriate amount of oil, and fry on medium heat until both sides are yellow
3.
Add cooking wine, light soy sauce, steamed fish soy sauce, ginger slices, add appropriate amount of cold water, and bring to a boil
4.
After ten minutes, close the lid and let the heat on for fifteen minutes
5.
Collect the juice over the fire and put it on the plate
Tips:
Put a little salt in the frying pan when frying the fish, the frying pan will not splash
