Braised pomfret with spicy garlic(la wei suan zi shao chang yu )

Braised pomfret with spicy garlic

Introduction:

"It's a traditional custom in our hometown to cook seafood with garlic. Parents who like to eat seafood always grow a lot of garlic in front of and behind the house. When the garlic is ripe in autumn, there are a lot of garlic in our yard. Mother packed the garlic in a net bag and gave me and my sister a bag each time. I want to enlarge the garlic when I shoot cucumbers and fry broad beans. Of course, I can't make fish without garlic. Now, I can't eat the garlic planted by my mom and dad. But in my heart, I will always savor the strong fragrance of garlic planted by my mother. "

Production steps:

Step 1: remove the gills, belly and wash Pomfret.

Step 2: prepare garlic, ginger, green onion and pepper.

Step 3: draw a "well" knife on the fish and pat starch on it

Step 4: heat the oil in the pan and put down the Pomfret

Step 5: fry until golden on both sides and serve,

Step 6: heat the oil in the pan, put down the garlic, ginger and pepper, and fry them for fragrance

Step 7: put in Pomfret

Step 8: add wine, sugar, fresh soy sauce, chili sauce, half bowl of water, cook over high heat until juicy

Step 9: put some salt to boil for 1 minute, sprinkle some scallion.

Materials required:

Pomfret: 500g

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Douban chili sauce: right amount

Starch: right amount

Fresh: moderate

Note: 1. Put pomfret on garlic head to cook, pomfret is not easy to paste bottom. 2. It's salty to smoke fresh, and the salt should be put less. 3. Pomfret belongs to hair, which is not suitable for people with chronic diseases and allergic skin diseases

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : La Wei Suan Zi Shao Chang Yu