Baked pomfret with shallot

Baked pomfret with shallot

Introduction:

"A few days ago, I pondered a method at home, grilling crucian carp with scallion, but the effect is general, and the carp has too many spines. It's just that the gourmet world is collecting creative recipes, so I'll buy a pomfret and try it again. I think the more scientific name for this cooking method should be "baked" (stewing the pot tightly; using steam to make the food in an airtight container ripe). This dish does not add a drop of water from the beginning to the end, but relies on the water contained in the shallot itself and the water in the sauce to cook the fish. The sauce is full-bodied and full-bodied

Production steps:

Step 1: wash pomfret, cut flower knife on fish, marinate with cooking wine, salt and pepper for 10 minutes

Step 2: wash shallots and dry them as much as possible

Step 3: shred ginger, slice garlic, shred dried pepper

Step 4: shred green pepper and red pepper.

Step 5: soak the salted pomfret with kitchen paper, fry it in oil pan, and put ginger slices into the fish belly and gills. Transfer a bowl of seasoning: soy sauce, salt, sugar, pepper oil, drench 2 / 3 to fish, marinate for 10 minutes.

Step 6: heat the remaining oil of the fried fish and add garlic slices.

Step 7: saute the garlic slices, turn the heat down, put in the shallot and cover the whole pot, put half of the dried shredded pepper and part of the shredded green pepper on the shallot.

Step 8: add pomfret, shredded ginger, other half of dried chili and part of green chili, and sprinkle with the remaining 1 / 3 juice. Cover the pan and bake for 12 minutes without removing the lid.

Step 9: do not use all the shallots. Take out the fish and sprinkle with green pepper, red pepper and shredded ginger. Sprinkle with the remaining juice in the pot and sprinkle with coriander.

Materials required:

Pomfret: 1.5kg

Shallot: 1 jin

Dried pepper: 3

Green pepper: 2

Red pepper: 1

Coriander: moderate

Ginger and garlic: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Salt: right amount

Pepper: right amount

Cooking wine: moderate

Note: 1, the number of shallots must be enough, the ratio of fish to shallot is about 3:2. 2. The time of baking depends on the size of the fish. My frying pan is a little small, and the fish is a little big. It's better to have three fish of no more than 1 jin, so that the fish can cook quickly and taste better.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: Maotai flavor