West Lake vinegar pomfret
By ZoieParisian
Among Zhejiang cuisine is West Lake vinegar fish, which uses live fish, but there are few local fresh fish. This time, yellow pomfret was used for the mango pudding. It is said to be wild. Because I love to eat peppers, I improved it, and it can be regarded as my favorite Zhejiang food.
Recipe Recommendations
- onion appropriate amount
- ginger appropriate amount
- minced garlic appropriate amount
- red pepper half a
- salt appropriate amount
- sugar appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for West Lake vinegar pomfret
1
Wash the purchased yellow pomfret and scrape off the scales on the surface
2
Dry the surface of the fish with kitchen paper and apply powder
3
Pour a little vegetable oil into the pan and fry until both sides are browned.
4
Pour vegetable oil into a wok, add garlic slices, and shredded ginger. After stir-fry until fragrant, add cooking wine, soy sauce, sweet and sour, add a small amount of red pepper, boil, and add the fried pomfret.
5
Turn the fish over and cook for 4 minutes before starting the pan. Sprinkle with green onions and serve. Very tender!West Lake vinegar pomfret Make Tips
Wipe it with rice flour and then fry it to maintain the shape of the fish without breaking the skin ~~