Pomfret is very rich in nutritional value. We can eat it often in our life, which is very beneficial to our health and very delicious. So what is the practice of dry burning pomfret in daily life? Let's take a look at it together.

Dry cooking of pomfret

Materials

Pomfret, onion, ginger and garlic.

seasoning

cooking wine, soy sauce, salt and sugar.

Practice

1. First of all, we should clean the prepared pomfret, and then draw several lines on both sides of the fish with a knife for later use.

2. Chop the onion, ginger and garlic.

3. When the pan is hot, put the oil in it and burn it to 9% heat. When the fish is fried into golden red, take out the net control oil.

4. Then we start another pot, add a proper amount of oil, heat it to 7%, and then add onion, ginger and minced garlic.

5. Add fish, cook cooking wine, add soy sauce, salt, white sugar and appropriate amount of water, bring to a boil, and simmer with low heat to make the flavor fully penetrate into the fish.

6. When the soup is thick, put the fish in a plate and sprinkle with chopped green onion.

Dry-roasted pomfret

Material

Main ingredients Pomfret is shredded pork, shredded bamboo shoots and shredded fungus.

shredded onion and ginger, shredded pepper, seasoning salt and monosodium glutamate.

sugar, vinegar, cooking wine, peanut oil, soy sauce and sesame oil.

Practice

1. Clean pomfret, change the knife and apply a little soy sauce to taste.

2. Then we will add the prepared pomfret into 7% to 8% hot oil pan and start frying until one side is golden, and then we can turn it over until it is all golden.

3. Take another pot, stir-fry white sugar until it turns red, stir-fry ingredients, and add soup and fish.

4. Bring to a boil with a quick fire, stew with a slow fire, collect the juice with a quick fire, and add sesame oil.