Name: Braised Pomfret with Mushrooms
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1200g Pomfret; 5s Dried shiitake mushrooms; 60ml oil; A tablespoon Soy sauce; 4 Dried chili; 3 pcs star anise; 7g Minced garlic; 10ml White wine; 5g Sugar; 5g ginger; a little chopped green onion

Braised Pomfret with Mushrooms

by Xianger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Pomfret is a flat-body sea fish. It has been loved by people because of its few spines and tender meat. Pomfret has the nutritional characteristics of marine fish and is rich in high protein, unsaturated fatty acids and a variety of trace elements. Dried shiitake mushrooms have a refreshing aroma and can increase the deliciousness of fish after being added.

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.