【broiled Golden Pomfret】
by Eyebrow delicacy
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Clean the internal organs and gills of the golden pomfret, dry the water with a kitchen paper towel, and scratch the fish body for a good taste.
2. Spread some dry starch on the fish.
3. After the pan is heated, add vegetable oil, put the fish in the pan and fry, wait for one side to form, turn it over and fry the other side.
4. Heat the wok, add vegetable oil, add garlic, ginger, and peppercorns until fragrant.
5. Add water, cooking wine, vinegar, dark soy sauce, light soy sauce, salt, sugar, star anise, and dried red pepper.
6. Heat the water and add the fried fish. Bring to a boil on high heat and cook on medium heat for about 15 minutes.
7. Do not turn over during the cooking process, and use a spoon to pour the soup on top of the fish from time to time.
8. Finally, the fire collected the juice.
9. Sprinkle the coriander and shallots after the pan is served. I also sprinkled red bell peppers in order to take pictures. This can be omitted.
10. Finished picture
11. Finished picture
Tips:1. After the fish is cleaned, be sure to wipe off the water of the fish body, and then apply a layer of dry starch, so that the skin is not easy to break when fried.
2. Don't always turn over the fish during frying, put it in the pan and fry it on the medium side and then fry the other side.
3. Of course it is easier to fry fish in a non-stick pan.
4. Some high-grade liquor can be added to eliminate the need for cooking wine, and the effect of removing fishy is better.
