Braised black pomfret
By StevieStokes
Recently, after falling in love with braising, there is another dish on my table. There are many ways to cook fish, but I think braised is the easiest. When I returned to my mother's house that day, I never forgot to give my family a braised fish. It is also the most suitable for me as a beginner. This time I chose black pomfret for braising. This is because the meat of black pomfret is delicate and has a taste that is not inferior to that of white pomfret. After my family ate the braised fish I made today, they praised me: "Not bad", my cooking skills have improved greatly... In fact, I know that the food I cooked is not as good as the food my mother cooked, but I am very happy to receive the support of my family and affirm my improvement in cooking...
Recipe Recommendations
- Jiang appropriate amount
- chicken appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Braised black pomfret
1
Ingredients: Black pomfret, green onions, ginger
2
After processing the fish, cut the fish slightly twice and wash it with dry water. Apply a thin layer of flour.
3
Heat the pan, add appropriate amount of oil, heat it, and add the fish.
4
Fry over low heat until golden brown on both sides.
5
Add ginger slices and spring onion segments and stir-fry.
6
Pour in the prepared sauce.
7
Add appropriate amount of rock sugar.
8
Bring to a boil over strong heat, then transfer to low heat and cook slowly.
9
Turn the dough carefully and cook the other side. High fire causes it to quickly color and absorb juice and taste.