Dry roast pomfret(gan shao chang yu )

Dry roast pomfret

Introduction:

"Pomfret is a kind of marine fish with a flat body. It is very popular because of its few spines and tender meat. Housewives are also happy to clean it up. It also has the nutritional characteristics of marine fish: it is rich in high protein, unsaturated fatty acids and a variety of trace elements. Pomfret has the effects of Supplementing Qi and blood, tonifying stomach and essence, smoothing joints, softening tendons and bones. It is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching muscles and bones. Pingyu can also be used for children with chronic disease, deficiency of Qi and blood, fatigue, loss of appetite and other diseases. Pomfret is my father's favorite. As a dish, pomfret is more suitable than meat. "

Production steps:

Step 1: remove pomfret belly, gills and wash

Step 2: prepare ginger, garlic, onion and pepper

Step 3: cut pomfret three times on both sides, sprinkle salt for 10 minutes, and pat on starch

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

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

Step 6: heat the oil in the pan, put down the ginger, garlic and pepper to stir fry

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

Step 8: put the pomfret down, cook for 5 minutes, add some salt, turn it over, and cook until the sauce is thick

Step 9: sprinkle some scallions

Materials required:

Pomfret: 550G

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Starch: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Old style: moderate

Pepper: right amount

Note: 1. Pomfret belongs to hair, people with chronic diseases and allergic skin diseases should not eat. 2. Pomfret should not be fried with animals; do not eat with mutton.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gan Shao Chang Yu