Grilled pomfret with mouldy dried vegetables
By KaleighStark
Moldy dried vegetables incorporate the umami flavor of fish and have a good taste. Eels can also be used for this practice.
Recipe Recommendations
- Pomfret appropriate amount
- Moldy dried vegetables appropriate amount
- red pepper appropriate amount
- cooking wine appropriate amount
- brown sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- green onion appropriate amount
- salty and sweet
- burn
- ten minutes
- ordinary
Steps for Grilled pomfret with mouldy dried vegetables
1
Remove the scales and fins, mouth and internal organs of the pomfret and wash it, then cut it into mahjong pieces for later use.
2
Soak the mouldy dried vegetables in water for half an hour in advance and wash them (my aunt made them herself and they are very clean).
3
Heat the pan with oil, add ginger foam, and saute until fragrant.
4
Then add the pomfret and stir-fry it slightly in oil.
5
Pour appropriate amount of cooking wine into the pan and stir the pomfret.
6
Then spread the mouldy dried vegetables on top, add soy sauce, color light soy sauce, add appropriate amount of brown sugar, and salt (the salt can be controlled according to the salty taste of the mouldy dried vegetables).
7
Then add water until the water fills the dish.
8
Turn on high heat to bring to a boil, turn to medium heat and simmer for 5 minutes, then add red pepper, stir, and continue to simmer.
9
Wait until the water is drying quickly, turn on high heat to collect the juice, add chicken essence to taste, and sprinkle with chopped green onion before taking out of the pan.