Pomfret is very suitable for braised in braise, which makes it more delicious! In addition, chili and garlic are specially added, and the slightly spicy fish is very tender! The preparation is simple, and the finished product of the pomfret is basically complete in appearance, retaining the freshness of the pomfret to the greatest extent. It is a very delicious meal!

By Shenxian Kitchen

1. Defrost the pomfret first, prepare other seasonings, wash onions, ginger, garlic and dried chilies and chop them into pieces

2. Pour fish oil into a non-stick pan, add chopped ginger, garlic and dried chili and stir-fry until fragrant

3. Wash the pomfret and dry it with kitchen paper , put it into the pot, turn to medium-low heat, and start frying.

4. Fry until the bottom is golden brown, then pour in cooking wine to remove the fishy smell. No need to turn over.

5. Pour in about 1 tablespoon more vinegar

6. Then add half a pot of water to slightly cover the pomfret. Bring to a simmer over medium heat. Simmer for 2-3 minutes and add salt to taste.

7. Add a spoonful of sugar to neutralize the salty taste and enhance the freshness.

8. Add 3 tablespoons of light soy sauce, stir slightly and continue to simmer for 3 minutes to allow the fish to take on color and flavor.

9. In the last step, simmer until the soup in the pot is slightly reduced. Chop the green onions and sprinkle them in. Turn off the heat after half a minute.

10. Put it on a plate and prepare to eat

11. Dingguagua

1. Be sure to wipe off the water when the pomfret is put into the pot to prevent oil from splashing! 2. The amount of seasoning depends on the amount of pomfret and can be adjusted slightly! 3. The stewed pomfret is very delicious!

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