Braised Pomfret(hong shao chang yu )

Braised Pomfret

Introduction:

"Today's braised pomfret, see yesterday's Lao Yang do fish, I also want to eat, so began to do."

Production steps:

Step 1: scratch the back of the fish a few times, apply salt, chicken essence and wine, and marinate for 10 minutes. I think the meat will be tender.

Step 2: heat up the pan and pour in the oil (I use vegetable oil, mom's, the local vegetable oil is very fragrant). Heat the oil 70% and fry the fish on both sides.

Step 3: take it out.

Step 4: put shredded ginger, onion and garlic into the pot to stir fry the flavor, and pour in a little bean paste. Stir fry until red oil comes out. Add wine, a little raw smoke, add water, add sugar and vinegar, a little salt.

Step 5: dice green pepper and red pepper.

Step 6: open the water into the fish, simmer for 7 minutes, turn over in the middle of the way. Sprinkle with diced green and red pepper.

Step 7: first put the fish on the plate, sprinkle with scallion, and thicken the soup with starch.
Finally, pour the soup on the fish.

Materials required:

Pomfret: moderate

Salt: right amount

Chicken essence: appropriate amount

Wine: moderate

Shredded ginger: right amount

Scallion: right amount

Garlic: right amount

Bean paste: right amount

Soy sauce: moderate

Sweet and sour: right amount

Diced green pepper: right amount

Scallion: right amount

Starch: right amount

Red pepper diced: right amount

Note: this dish is delicious and simple.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Hong Shao Chang Yu