Braised Pomfret(hong shao chang yu )

Braised Pomfret

Introduction:

"A good way to make fish, delicious and simple"

Production steps:

Step 1: wash the fish, add a little salt, marinate for a while, control the water, dice the carrot, chop the onion, ginger and garlic

Step 2: evenly coat the water controlled fish with dry flour, add oil into the pan until it is mature, fry the fish until it is yellow on both sides, and remove the oil controlled fish

Step 3: put a little oil into the pot to make it mature, add onion, ginger, garlic, dry pepper, stir up the flavor, add bean paste, stir fry, add some water, add fish, add a little cooking wine, bring to a boil over high heat, then turn to a low heat (this process should turn the fish properly, let the fish evenly heated, more delicious, this process does not need to cover the pot cover), the cooking time is short, the fish is tender, smooth and refreshing, the time is long, it will be a little older（ According to your hobby)

Step 4: in this process, turn the fish in time to make the fish evenly heated and more delicious. In this process, there is no need to cover the pot. The cooking time is short, and the fish is tender, smooth and refreshing. If it takes a long time, it will be older (according to your hobby)

Step 5: add the sauce mixed with pepper, soy sauce, sugar, chicken essence and starch before leaving the pot

Materials required:

Pomfret: 500g

Carrot: one

Salt: right amount

Starch: right amount

Soy sauce: moderate

Onion, ginger and garlic: right amount

Cooking wine: moderate

Flour: right amount

Sugar: right amount

Bean paste: right amount

Dry pepper: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: I put enough salt when I marinate the fish, so I don't need to add salt in the process of making it. When I fry the fish, I'll fry it until it's yellow on both sides. I don't need to fry it too long, otherwise it will be old and it won't taste good

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Chang Yu