Home-cooked red pomfret
By LeeDouglas
I like the fatness of red pomfret. There is a lot of fat around the fins and the belly. It is toot and smooth and tender. Today, make a home-cooked red pomfret. You can cook any fish in this way. As the saying goes in Tianjin Wei: "Fish is tight, meat is slow", which means that fish should be boiled over high heat and meat should be stewed over low heat. Therefore, you must use high fire to boil fish ~
Recipe Recommendations
- soy sauce appropriate amount
- sweet sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- onion appropriate amount
- aniseed appropriate amount
- white sugar appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- fish-flavored
- other
- half an hour
- ordinary
Steps for Home-cooked red pomfret
1
Clean up the red pomfret and make it easy to taste.
2
Pat a little dry starch for later use.
3
Chop the green onions, ginger and garlic
4
Soy sauce, vinegar, cooking wine, soy bean curd, white sugar, sweet flour sauce, mix into juice.
5
Pan-fry the fish in hot oil.
6
Fry until golden brown on both sides.
7
Sprinkle green onions, ginger and garlic on the fish,
8
Pour in the mixed sauce. At this time, cover the pot and simmer for a while, about 1 minute.
9
Pour hot water into the fish. Boil it over high fire.
10
When the soup is almost dry, it will be ready.