Braised Pomfret with Sauce

Braised Pomfret with Sauce

1. The pomfret is cleaned up and marinated with cooking wine, Jiang Xiaobai and green onion, ginger and garlic.

2. Scallion, ginger, garlic, pepper and chili in the pan.

3. Put a line of marinated pomfret in a frying pan and fry slowly.

4. Melt a tablespoon of bean paste with hot water.

5. After the pomfret is fried on both sides, pour the bean paste water into the pot.

6. Add a little more sugar.

7. Simmer slowly.

8. Stew until there is very little soup, turn off the heat.

9. Serve it on the plate without sprinkling coriander, because I don’t like it.

10. Avoid the scallion, ginger, garlic, chili and the fish at the beginning.

Tips:

I put ginger, green onion and garlic in the belly of each fish.