Braised Pomfret with Mushrooms
1.
Wash the pomfret, drain the water, and cut it diagonally evenly
2.
Spread an appropriate amount of high white wine and marinate for 2 hours
3.
Dried shiitake mushrooms, rinsed and diced
4.
Prepare the seasoning
5.
Grated ginger and garlic
6.
Heat the pomfret in a hot pan for 5 minutes in oil, fry until the skin is raw and turn it over
7.
Fry into golden brown on both sides and pick up
8.
In a separate oil pan, add the base oil and heat for 5 minutes, add ginger and garlic, and sauté
9.
Add shiitake mushrooms and stir-fry evenly
10.
Add the fish to the cooking wine
11.
Add soy sauce and dark soy sauce
12.
Add boiling water, water and food
13.
Add dried chili and star anise
14.
Cover high heat and turn to low heat and cook until the fish is cooked and flavorful
15.
Turn on and add appropriate amount of sugar, turn to high heat to harvest the juice
16.
Use a spoon to continuously pour the fish juice into the fish body until the juice is collected and then turn off the heat
17.
Sprinkle chopped green onion in a bowl and serve
Tips:
1. The fish is marinated in white wine to remove fishy and increase freshness
2. Don't rush to turn the fish when you just fry the fish. The fish skin will not break if you turn it over after frying it into golden yellow fish skin. Control the oil temperature and not too high to avoid frying.
