Braised Pomfret with Tempeh and Double Peppers
1.
Remove the scales and gills and internal organs of the pomfret, and wash.
2.
When cleaning the fish, especially the black film in the belly of the fish, be sure to remove it, otherwise the fishy smell will be very strong.
3.
Make a few cuts on the surface of the fish to make it easier to taste. Cut green onion into sections, slice ginger and garlic, prepare bay leaves, star anise, tempeh and chopped peppers.
4.
This kind of red and green fresh peppers are relatively spicy, but they are very fresh, and the soup is delicious. Those who like spicy food can try it.
5.
Now start frying the fish, and cover the pan with ginger for a week, so that the fish will not stick to the pan. Put a little bit more oil. When the oil is warm, add the fish and fry on low heat until the two sides are golden.
6.
Sit in a hot oil pan, add scallions, ginger slices, garlic slices, aniseed and bay leaves to fragrant first, then chop chili, fry out red oil, add a spoonful of dried tempeh, and a spoonful of cooking wine.
7.
Put in the fish, add warm water that is less than 1/2 of the fish body, then pour in a little dark soy sauce, a spoonful of light soy sauce, and a spoonful of sugar. After the heat is boiled, add the right amount of sugar and a little salt, and turn to medium heat. , About 10 minutes will do. If you like chili, add red and green chili segments at this time.
8.
When the fish is braised in brown sauce, the fish is already rotten. Don't turn the fish in the middle. When it is almost cooked for the last minute, use a spoon to pour the soup on the fish.
Tips:
Many friends also ask how the fish skin is not broken, and the flowers cannot guarantee that the fish skin will not be damaged at all. But here are a few tips, if you have mastered it, frying the fish will not be difficult:
a. When frying the fish, use the kitchen paper to dry the fish body. If the fish is wet, not only the oil spots will splash, but the fish skin will definitely be broken.
b. The frying pan must be heated first. During this process, you can use ginger to coat the surrounding area, and it must be burned until it smokes.
c. This is to add oil, add a little salt, and add fish after the oil is heated.
d. Put the fish in, turn to a low heat, be sure to low, don't turn it right away, wait until the sides of one side turn yellow, then turn it over, so that the fish is intact.
