Dry roast pomfret

Dry roast pomfret

Introduction:

"Pomfret is also called mirror fish, Chang Hou turtle, Chang rat and Pingyu. It is sweet in taste and flat in nature. It can nourish spleen and Qi, nourish blood, nourish stomach and essence, smooth joints, soften tendons and bones. It is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia and aching muscles and bones. It can also be used in children with chronic disease, deficiency of Qi and blood, fatigue, loss of appetite and other diseases

Production steps:

Step 1: remove the internal organs of Pomfret

Step 2: cut a flower knife, add a little salt, pepper, cooking wine and marinate for 10 minutes

Step 3: heat the oil and fry the salted Pomfret

Step 4: turn over and fry the other side, golden on both sides, set aside

Step 5: leave the bottom oil in the pot, add onion, ginger, garlic and millet pepper

Step 6: add Pixian Douban sauce and dry yellow sauce

Step 7: add appropriate amount of water to boil, add a little sugar, cooking wine, soy sauce, pepper

Step 8: add the Fried Pomfret and a few drops of vinegar

Step 9: put a little millet pepper and scallion into the pot and drizzle a little sesame oil

Materials required:

Pomfret: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: a little

Cooking wine: a little

Soy sauce: a little

Pixian Douban sauce: right amount

Dry yellow sauce: right amount

Millet pepper: a little

Sugar: a little

Vinegar: a little

Note: put in some dry yellow sauce, the taste has strong sauce flavor and ester flavor, salty and sweet taste.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy