The Mid-Autumn Festival is coming. Of course, the reunion dinner has big fish and big meat. Because there are old people and children at home, I often choose a method that is more in line with children's tastes. This braised pomfret is a must-have dish for my Mid-Autumn Festival. Fry in a pot and stew. The fish is tender, the soup is thick red, and the color and flavor are all good, which makes people's appetite open and braised. Next, I would like to share with you the practice of braising pomfret fish. Of course, we should eat prosperous food at the reunion, which means good, so that our families can have fun. Let's study together.

Stewing pomfret fish;

Spare ingredients: 2 grapefruit, appropriate amount of ginger and garlic, a little white wine, 2 tablespoons of soy sauce, 5 pieces of rock sugar, and red pepper 1 piece;

Production process: Step 1, remove the inedible part of pomfret, carefully clean pomfret, cut a flower knife on pomfret after controlling the water, and coat the pomfret with white wine and salt respectively;

Step 2: Apply evenly, and let it stand for curing 15 minutes. After the fish is salted, dry the water on the surface with kitchen paper towels, brush some cooking oil in the pot, heat it and put it in the fish for a while;

Step 3, when both sides of the fish are fried to golden brown with low fire, first serve, prepare a little ginger and garlic, cut into fine powder, prepare a small bowl, and add soy sauce, soy sauce and a little cooking wine;

Step 4, add a little starch, melt it into juice with a little water, add a little oil into the pot, heat it, add ginger and garlic powder, rock sugar and Chili sauce, and stir-fry it with low fire for fragrance;

Step 5: Put the fried fish into the pot, pour in the sauce and cook for about 15 minutes on medium heat. When the soup thickens, sprinkle a little red pepper and you can cook.

Bian Xiao concluded: Pomfret is more expensive, but it is rich in value and delicious, and it is still worth eating. I often cook braised dishes on holidays. Fish and meat are like this, thriving, with very good meaning. Pomfret is extremely fresh and tender, which is very suitable for children and the elderly. The value is high, and proper consumption of pomfret is beneficial to qi and blood. Braised pomfret is relatively simple, fried and braised, and the fish is especially tender and delicious. Every Mid-Autumn Festival, my family must have this hard dish, which is delicious and nutritious.

Cooking skills:

1. Marinating the fish with salt and white wine for a while can help remove the fishy smell and make the fish fresh. Putting a flower knife on the fish is to make the seasoning penetrate into the fish more easily, so that the fish will be more delicious.

2. When frying fish, in order to prevent the fish from sticking to the pot, it is suggested to wipe the bottom of the pot with ginger in advance to form a layer of isolation film, so that the fish skin is not easy to stick to the pot and the integrity can be guaranteed. In the process of frying fish, turn over the bottom of the fish plate after seeing it, and don't use a spatula too much;

3, seasoning can be matched according to personal taste, put some rock sugar to make the color of the fish look more beautiful, stew the fish soup not too dry, leave some soup for special meals, and finally add some red pepper to look more beautiful.