Braised Pomfret(hong shao chang yu )

Braised Pomfret

Introduction:

"Pomfret, pomfret, also known as white pomfret, pomfret board, mirror fish, flatfish, pomfret flat fish. Rich in high protein, unsaturated fatty acids and a variety of trace elements. Moreover, it has the effects of Supplementing Qi and blood, tonifying stomach and essence, smoothing joints, softening tendons and bones. Ingredients: pomfret 2 ingredients: ginger 10 grams, onion 15 grams, shallot 5 grams, red, red green pepper 10 grams, garlic amount, Pixian bean paste half a teaspoon, cooking wine 1 teaspoon, soy sauce 3 teaspoons, edible oil amount, a little salt, a little sugar

Production steps:

Step 1: wash Pomfret.

Step 2: change the knife a little bit. Cut ginger, green onion, garlic and green pepper.

Step 3: heat the oil in a hot pan and fry the fish in a small heat.

Step 4: add appropriate amount of water, cooking wine and soy sauce.

Step 5: add ginger, onion and garlic.

Step 6: add appropriate amount of bean paste. Add sugar, a little salt, high heat for 5 minutes, then turn low heat for about 10 minutes.

Step 7: finally, add shredded green pepper and scallion, and collect the juice.

Step 8: loading.

Materials required:

Pomfret: 2

Onion: 15g

Red pepper: 5g

Garlic: right amount

Cooking wine: 1 teaspoon

Edible oil pump: appropriate amount

Sugar: a little

Ginger: 10g

Shallot: 15g

Green pepper: 5g

Pixian bean paste: half tbsp

Soy sauce: 3 teaspoons

Salt: a little

Note: 1, fry fish to hot pot cold oil, small fire can fry a little bit. 2. Soy sauce and bean paste are salty, just a little salt.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Chang Yu