Pan-fried Pomfret
1.
Prepare ingredients, pomfret, tomato, green onion, ginger, garlic.
2.
Wash the ingredients, cut the pomfret into a diamond-shaped flower knife, sprinkle a little salt and cooking wine and marinate for ten minutes. Cut the light green and light green separately. The tomatoes are soaked in hot water, peeled and chopped into pieces. Cut the ginger into shreds and crush the garlic.
3.
Heat the pan with cold oil, add the pomfret and fry slowly. Fry one side first, turn the frying pan to let the fish fry evenly. After frying, turn off the heat and cool for 2 minutes. Turn the other side and continue until both sides are golden brown. After turning off the heat to cool, take out the pot for later use.
4.
Leave the remaining oil in the bottom of the pot, add the green onion, ginger, and garlic until fragrant.
5.
Pour tomatoes, add a small bowl of water, and boil the tomato juice over medium heat.
6.
Add the pomfret and simmer for 3 minutes. Add seasonings, soy sauce, a pinch of salt and oyster sauce. Use a spatula to continuously pour the soup through the pomfret so that the pomfret can absorb the soup.
7.
Finally, add the green onion, collect the juice over high heat, and bring out the pot.
Tips:
Slow work leads to meticulous work. You can't fry the fish in a hurry. It's better to make this dish when you are in a good mood.
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