Pomfret in tomato sauce
By PansyHarvey
This dish is also a must-have during the Spring Festival. Its meaning is well known. It is the signature dish with fish every year. It is sour and sweet, tender and less prickly, especially suitable for the elderly and children, and can also adjust the taste of other dishes.
Recipe Recommendations
- Pomfret appropriate amount
- winter bamboo shoots appropriate amount
- carrots appropriate amount
- mushrooms appropriate amount
- green beans appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- tomato sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- sweet and sour
- fried
- half an hour
- senior
Steps for Pomfret in tomato sauce
1
Prepare ingredients.
2
Wash the ingredients, slice the mushrooms, dice the winter bamboo shoots and carrots, and shred the onions and ginger respectively.
3
Heat the pan, rub the pan clockwise with ginger (this is a good way to prevent the fish skin from sticking to the pan, it's that simple), pour in the oil, after the pan is heated, add the pomfret, fry until both sides are yellow, and place on the plate.
4
Heat the oil in another pot, add the green beans, stir-fry and remove.
5
With the oil left in the pan, add mushrooms, winter bamboo shoots, carrots and salt, stir-fry and add some water.
6
Then add green beans, tomato sauce, and sugar, and stir fry well. Cover and simmer for a while.
7
Add appropriate amount of water, chopped green onion, and chicken essence, bring to a boil over high heat, and sprinkle with wet starch to thicken.
8
Pour the ketchup on the pomfret and serve.