Easy-to-Learn Braised Pomfret
Pomfret has no thorns, and its head is small. It does not need to scrape scales. The meat is firm and delicious. It is simply the conscience of the industry. The sea pomfret used this time is braised pomfret.
The practice of easy-to-learn braised pomfret
Wash pomfret, and dry well
Put a knife on the fish body, apply a little salt, and drizzle with cooking wine for 15 minutes
Shallot, ginger and garlic slices
Heat oil in a wok and fry chives, ginger and garlic
Put a thin layer of flour on the fish body, put it in the pan and fry it on both sides
Add appropriate amount of water, season with soy sauce, soy sauce, salt, sugar, chicken essence, cooking wine, boil on high heat, simmer for 20 minutes on low heat
Put the fish on the plate, add a little water starch to the remaining soup in the pot, and burn it to a slightly thick fire, just pour on the fish. Finally, you get home cooking easy-to-learn braised pomfret.