Pomfret with radish knife(luo bo dao chang yu )

Pomfret with radish knife

Introduction:

"This kind of fish is called Pomfret. It is a kind of Pomfret. It is produced in the south. Because of its low nutritional value, it used to be used as "feed fish". In recent years, with the decrease of marine fish resources, it has appeared on the market again. However, its edible value can not be compared with that of "silver pomfret". Pomfret, never eaten. I saw that it was sold in the market and the price was cheap, so I dragged on a bag and went home. Take the same route, braised in soy sauce, and the entry of radish, the actual taste is that radish is better than fish. Pomfret meat is more firewood, similar to the taste of Qingzhan fish. One advantage is that there are very few small bones, and Xiao Shen prefers to eat them. "

Production steps:

Step 1: cut garlic, ginger, green pepper and red pepper into powder

Step 2: cut the radish into thick slices and divide it into four parts

Step 3: clean the pomfret, scratch the skin, apply a little salt, pour in cooking wine and marinate for about half an hour

Step 4: take an empty bowl, put in two spoons of cooking wine, two spoons of soy sauce, half a spoonful of soy sauce, one spoonful of steamed fish soy sauce, appropriate amount of sugar, a little black pepper, stir well and set aside

Step 5: heat oil, saute garlic and ginger

Step 6: add the pomfret and fry until both sides are yellowish

Step 7: pour in the prepared sauce

Step 8: add proper amount of boiling water to make it level with the fish

Step 9: pour in the radish and let the radish fully soak with the soup

Step 10: boil over high heat until the soup is thick. Sprinkle with red pepper and green pepper

Materials required:

Pomfret: 2

Radish: 1

Ginger: right amount

Garlic: right amount

Green pepper: right amount

Red pepper: right amount

Oil: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Steamed fish soy sauce: right amount

Sugar: right amount

Black pepper: right amount

Note: 1, the back seasonings are salty, so when curing, the amount of salt should not be too much, in order to avoid the finished product is too salty. 2, add boiling water in the middle to reduce the fishy smell.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Luo Bo Dao Chang Yu