Braised golden pomfret

Braised golden pomfret

Introduction:

"Golden pomfret in brown sauce, with more meat and less spines, is very suitable for babies."

Production steps:

Step 1: eviscerate the fish, wash it, and cut it with a cross knife on the back.

Step 2: cut onion, ginger and garlic and set aside.

Step 3: fry the fish in a cool oil pan until golden on both sides.

Step 4: add oil into the pan and stir fry the pork.

Step 5: add dried pepper, onion, ginger and garlic to stir fry until fragrant.

Step 6: pour in soy sauce, vinegar, cooking wine, rock sugar, put in fish, pour in boiling water, bring to a boil over high heat, turn to low heat for about 15 minutes, and then collect the juice after the fish is cooked.

Materials required:

Golden pomfret: 1

Dry pepper: right amount

Scallion: right amount

Ginger: right amount

Vegetable oil: right amount

Salt: right amount

Rock sugar: right amount

Vinegar: right amount

Cooking wine: moderate

Precautions: 1. It's better to fry fish in a cool pan with cool oil. It's not easy to break the skin, but every time I fry it, it will break a little. Maybe I'm too anxious. 2. Adding rock sugar will make the soup more viscous.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and sweet