roasted pomfret in soy sauce
By MyrlFunk
Dishes characteristics: The fish meat is delicate, the sauce has a strong aroma and delicious taste.
Recipe Recommendations
- Pomfret art. 2
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pickled pepper appropriate amount
- cornflour appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
Steps for roasted pomfret in soy sauce
1
Remove the gills of pomfret, wash the internal organs, cut the surface of the pomfret with a straight knife, and marinate with cooking wine or vinegar for a few minutes.
2
Pat the fish on both sides with cornflour, fry in the pan until golden brown, remove the oil and leave the oil in the pan. (I forgot to pat the cornflour, and the fish was peeled off. Don't forget to).
3
Shred or minced onions, ginger and garlic.
4
Heat the pan, add spring onions, ginger and garlic and stir-fry until fragrant.
5
Add two spoonfuls of bean paste, or one spoonful as big as the spoon will do.
6
Add the pickled peppers cut into two sections, which is a little spicy and delicious. If you don't like spicy food, don't add it.
7
If the sauce is dry in the pan, you can add a little water first, add the fried pomfret, and be careful not to break it.
8
Bake over medium heat, add soy sauce, soy sauce, white sugar, vinegar, etc. in turn.
9
Add water and simmer over medium heat for 8-10 minutes.
10
Collect the juice over high heat, take out the fish first, then pour the juice on the fish and sprinkle with chives.roasted pomfret in soy sauce Make Tips
1. Simmer slowly over low heat to make the taste fully penetrate into the fish. Remove the fish first, then collect the juice, and hold the finished marinade tightly, making it oily and red. 2. Don't overpower the firepower to avoid clogging the bottom and affecting quality. 3. Mushrooms, winter bamboo shoots, etc. can be added to make them more nutritious.