Dry roast pomfret(gan shao chang yu )

Dry roast pomfret

Introduction:

"I like my mother's dry roast pomfret best. I remember that when I was a child, my mother would only give us this dish for Chinese New Year and holidays, but it was always gone without a few mouthfuls. The combination of sour, hot and sweet is really fragrant

Production steps:

Step 1: heat the pan, add proper amount of oil, add onion, ginger and pepper, and fry in the pan.

Step 2: add the Fried Pomfret and stir fry with cooking wine.

Step 3: add soy sauce and stew.

Step 4: add proper amount of soy sauce and simmer for a while. Add some salt and sugar.

Step 5: add a small amount of water.

Step 6: add a little rice vinegar.

Step 7: add pepper, cover and stew, and dry.

Step 8: finished product drawing.

Materials required:

4 pomfrets

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Pepper: right amount

Scallion: right amount

Rice vinegar: right amount

Oil: right amount

Ginger: right amount

Precautions: 1. The fish is delicate and delicious. The dry cooked dishes are the clearest, tender and delicious. 2. Simmer slowly to make the taste fully permeate into the fish. The fish comes out first, then the juice is collected, and the finished marinade is held tightly. The oil is moist and red. Don't use too much firepower to avoid pasting the bottom and affecting the quality;

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gan Shao Chang Yu