Braised Pomfret(hong shao chang yu )

Braised Pomfret

Introduction:

"We are used to calling pomfret collectively, but whenever my brother and brother ask me to pick up the fish, if I see a silver pomfret, I will bring it to me. I can't understand why I always listen to them saying that this silver pomfret is the best among pomfrets. We call it" long scale lady "over there and check the information on the Internet. Finally understand in our Shengsi fishing ground caught pomfret is divided into two kinds: silver pomfret and white pomfret. They are all fish with more flesh and less spines, which are very suitable for the elderly and children. They taste delicious and have rich nutritional value. Silver pomfret's body is longer, its fins are longer and black, and its color is slightly silver, while white pomfret's fins are shorter and white. The feeling of eating two kinds of fish is that the meat of white pomfret is more delicate, while the meat of silver pomfret is more elastic and chewy. The big silver pomfret really tastes better than white pomfret. "

Production steps:

Materials required:

Silver pomfret: one

Scallion: right amount

Ginger: right amount

Minced garlic: right amount

Cooking wine: moderate

Old style: moderate

Brown sugar: right amount

Salt: right amount

MSG: right amount

Oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Chang Yu