Braised Pomfret(hong shao chang yu )

Braised Pomfret

Introduction:

"We call this fish pomfret bream. We checked it on the Internet. It's actually freshwater Pomfret. Its scientific name is short cap giant fat carp. It's native to the Amazon River in South America and belongs to tropical and subtropical fish. It has the characteristics of miscellaneous food, fast growth, large size, less disease, easy fishing, less thick meat, delicious taste and rich nutrition

Production steps:

Materials required:

Freshwater pomfret: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chopped pepper: right amount

Salt: right amount

Sweet flour sauce: right amount

Old style: moderate

Soy sauce: moderate

Vinegar: right amount

Cooking wine: moderate

Rock sugar: right amount

Starch: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Hong Shao Chang Yu