Braised Pomfret
by One degree below zero 0511
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Put an appropriate amount of shredded ginger and green onion into a bowl, add a few spoonfuls of cooking wine and rub it a few times.
2. One pomfret is processed and cleaned, and a cross knife is applied to both sides of the fish.
3. Spread ginger and spring onion cooking wine on both sides of the fish body, then marinate the shredded ginger and spring onion on the fish body for ten minutes.
4. Ginger, garlic slices, and a spoonful of bean paste.
5. The marinated pomfret is dried and the surface water is sprinkled with a layer of flour.
6. Fry them on both sides in the pan and serve.
7. Leave the bottom oil in the pot, add the ginger and garlic slices and fry until fragrant.
8. Add bean paste and stir fry until fragrant to get the red oil.
9. Add appropriate amount of water to the pot at one time, salt, chicken essence, light soy sauce, dark soy sauce, and pepper to make a braised sauce.
10. Put the pomfret in a pot and simmer for 8 minutes, turning it over in the middle.
11. Finished picture.
Tips:1. Adding shredded ginger and green onion to the cooking wine is used to marinate fish, which is better than using cooking wine directly to remove fishy effects
2. The soy sauce, dark soy sauce, and bean paste are all salty in the production process, so you should put less or no salt in it
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