Braised pomfret with golden edge with cold melon
Cold melons are good. I like both stir-fried and stewed. The braised cold melons with black bean and dace at noon in the dining hall sell well, hehe. Today, I used it with Phnom Penh pomfret. It tasted very good. The flavors of the two ingredients complement each other.
Recipe Recommendations
- bitter melon a
- soy sauce appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- fish-flavored
- braised
- ten minutes
- simple
Steps for Braised pomfret with golden edge with cold melon
1
Wash the fish.
2
Wash the cold melons and cut them into slices.
3
Remove the oil pan and fry the fish on both sides over high heat.
4
Add cold melon, add soy sauce, salt, shredded ginger and water.
5
Simmer for 5 to 6 minutes.
6
Just add some chicken essence to season before taking out the pan.