Braised Pomfret with Carrots

Braised Pomfret with Carrots

1. Cleanse the pomfret, beat with a knife on both sides, add salt, cooking wine and ginger slices to marinate for a while

2. Thinly slice white radish (thin as thin as possible)

3. Sliced green onion, ginger and garlic, diced red pepper and chives

4. Coat the pomfret evenly with appropriate amount of dry flour, shake off the excess flour before putting it in the pan

5. Fry the pomfret with appropriate amount of vegetable oil to make golden brown on both sides

6. In another wok, sauté the onion, ginger, garlic slices

7. Add pomfret and radish slices, and add soy sauce at the same time

8. Add the cooking wine, shake the wok to distribute the seasoning evenly

9. Add sugar and chicken essence and shake evenly

10. Add boiling water, slightly submerge the ingredients, bring to a boil on high heat, simmer on low heat until the fish is cooked

11. Use appropriate amount of water and starch to thicken the gorgon

12. Sprinkle diced chives and diced red pepper, then