Braised pomfret

Braised pomfret
Braised refers to the initial hot processing of raw materials, cooking them in soy sauce, and thickening them to a sauce red color after ripening. The key point of braising is that when performing preliminary heat treatment on the main ingredients, the color must not be too heavy, as too heavy will affect the color of the finished dish. Season and color with soy sauce and sugar, which should be light rather than deep. Too deep color will make the color of the processed vegetables black and taste bitter. When braising and putting in soup, the amount should be moderate. If there is too much soup, the taste will be light, and if there is too little soup, the main ingredients will not be easy to burn through. The meat of pomfret is mellow, so braising is a cooking method that is very suitable for its meat characteristics. Using Gesai's unique juice collecting function to cook pomfret can make the soup thick and have a strong taste.
Ingredients: One pomfret (about 300g)
Pickled seasoning: 3 g shredded ginger, 3 g shallot, 10 ml cooking wine, 2 g salt
Cooking seasonings: 6 sections of green onion, 4 slices of ginger, 2 dried peppers, 1 star anise, 10 pepper, 10 ml of cooking wine, 15 ml of soy sauce, 3 g of sugar, 2 g of salt, 80 ml of oil
Water volume: 400 ml
Practice:
1. Processing the main ingredients:
a. Remove the internal organs and black film attached to the fish, cut the fish body three times; marinate with shredded ginger, scallion and cooking wine for more than 10 minutes.
2. Start the pot:
a. Pour oil (80ml) into the pot, add onion, ginger, dried pepper, pepper, star anise;
b. Add marinated pomfret, sugar, soy sauce (15 ml), cooking wine (10 ml), salt and water (400 ml with all liquid seasonings);
c. Cover the lid, press the [Fish] button, and start the automatic cooking program.
3. Remove the pan and load the plate:
a. When the cooking is over, put the fish into a plate, stir the soup in the pot evenly, pour it on the fish, and set on a plate to serve.