Chinese Food
Braised pomfret
(92331 views)
Pomfret has less thick meat and less bones. Its cholesterol content is low. It has the effect of nourishing spleen, Qi, blood and bone. Fresh Pomfret. Scales cling to the body. The body is firm and glossy. The color of the gills is red and the gills are clear. The eyeballs are full and transparent. Press the fish with your fingers. It is elastic. Today's braised pomfret is also very common. I'm not a professional chef, so I only know how to do it. Because I like to eat garlic in stewed meat and fish. So I put extra petals. Fry the onion, ginger and garlic with the oil of fried fish to give the flavor. Then pour in the cooking wine and soy sauce. This is the so-called pan in soy. This smell is so wonderful. Pour some more hot water. Ladle some juice on the fish while the soup is boiling. Then cover the pan. Cook the pomfret over low heat. Leave some juice in the pot. Pour it on the fish again. It will moisturize and taste.
Cooking ingredients
Cooking Steps
Step1:The pomfret scrapes off the small scales on the surface. Remove the internal organs and gills. Clean them. Wipe off the excess water with kitchen paper. Cut a cross flower knife on one sid
Step2:Flower knife with one character on the other sid
Step3:Add a little salt and cooking wine. Spread evenly inside. Marinate for 15 minute
Step4:Sliced scallion, sliced ginger, garlic and star anise read
Step5:Pour out the cooking wine and salt solution of salted fish. Wipe the inside and outside of the fish with kitchen paper. Put more vegetable oil in the cast-iron pancake pan. Fry the fish in it until it is set. The fish is slightly bulging
Step6:Fry the other side. Heat up. Don't fry the fish skin
Step7:Put the onion, ginger and garlic on both sides of the fish body in the pot. Fry it with oil to make the flavor. Pour in cooking wine and soy sauce
Step8:Then pour in hot water. The water can be a little more. Pour the soup on the fish with a shovel
Step9:Light the fire. Cover the pot. Stop the fire when the soup is small. Pour the excess soup sweat on the surface of the fish
Step10:Complete fish bod
Step11:The meat is tender and tast
Cooking tips:Pomfret's scales are very small. It's easy to scrape off when it's wet; because the meat is thick, it's easy to taste with a flower cutter; the oil temperature must be high, and the fish body must be wiped off with water, so that it won't break the oil and skin; hot water can be added more. It's more delicious to stew in a small fire. There are skills in making delicious dishes.
