1. Remove the belly and gills of the pomfret, wash, slice the ginger, stuff it into the mouth and belly of the fish, cut a few knives on the back of the fish, pour some cooking wine, and marinate for 30 minutes to remove fishy and set aside.
2. Shred ginger, garlic, chopped dried chili, and set aside. Mix the light soy sauce and dark soy sauce at a ratio of about 3:1, add appropriate amount of sugar and oyster sauce, and adjust the juice for later use. Cut the onion into strips and set aside. If a pomfret, half an onion is enough.
3. Take out the ginger slices from the pomfret, wash again, drain, and wipe dry with a kitchen paper towel. Heat the pan with cold oil, add the pomfret to the pan, fry until golden on both sides, and set aside. In order to prevent the fish skin from sticking to the pan, you can pour raw flour on the fish.
4. In another oil pan, saute the ginger garlic and dried chili, then pour in the juice in sequence, add the fried pomfret, add the onion strips, and add the right amount of water to cover the fish. Simmer on medium and low heat for about 15-20 minutes, and finally collect the juice on high heat.
Tips:1. Collect the juice according to your own preference, reserve a proper amount of fish juice with rice. 2. When the fish is stewed, you can turn the fish, but be careful not to turn the fish.
