Braised pomfret

Recipe Recommendations

• Pomfret appropriate amount
• salt appropriate amount
• chicken essence appropriate amount
• wine appropriate amount
• ginger appropriate amount
• onion appropriate amount
• garlic appropriate amount
• bean paste appropriate amount
• soy sauce appropriate amount
• green onion appropriate amount
• starch appropriate amount
• diced red pepper appropriate amount

• sweet and sour
• burn
• ten minutes
• ordinary

Steps for Braised pomfret

1

First cut the fish a few times on the back, apply salt chicken essence and wine, and marinate for 10 minutes. Personally, I think this will make the meat tender.

2

Heat the pan and pour in the oil (I use vegetable oil, my mother's, the local vegetable oil is very fragrant), 70% heat the oil, put the fish on both sides and fry it yellow.

3

Fish it out.

4

Put shredded ginger, onions and garlic into the pan and stir-fry until fragrant and add a little bean paste. Stir fry until red oil comes out. Add wine and a little soy sauce, add water, add sweet and sour, and a little salt.

5

Dice green and red peppers.

6

Bring the water to the boil and add the fish, simmer for 7 minutes, turning over halfway. Sprinkle with diced green and red peppers.

7

First put the fish in a plate, sprinkle with chopped green onions, and thicken the soup in the pot with starch. Finally, pour the soup on the fish.

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