When it comes to braised pomfret, everyone can't stop talking. Everyone has the right to speak, and they can talk at length, right? Braised pomfret is a well-known home-cooked dish with rich nutrition and tender meat, which is very popular. Want to know the common practice of braising pomfret? Then let's take a look. Ingredients: pomfret, soy sauce, Shanghai old wine, a little pickled pepper, a little pepper, a little fennel, a little onion and a little garlic. Practice 1. Take the pomfret out of the freezer and thaw naturally, remove the gills and internal organs, and make several cuts on the surface. 2. Chop the onion and garlic. 3. Pour the oil in the pan and add onion, garlic and pickled pepper to saute. 4. Add soy sauce and old wine after sauté ing. 5. Add pomfret after the soup is half-opened. 6. Add fennel and cover with fire to cook. 7. Gently turn the fish once in the middle, add salt to taste, and cook until the soup thickens. 8. Sprinkle pepper before the pan, and sprinkle a little fennel after the plate.

method 2 materials: pomfret, shredded onion, ginger slices, cooking wine, soy sauce, soy sauce, salt and sugar. Practice: 1. Viscerate the fish, wash it, and obliquely cut a few knives on the fish for use. 2. Heat the oil in the pan and stir-fry the ginger slices slightly. 3. Add the fish and fry over medium heat. 4. Fry the noodles and turn them over until they are browned on both sides. 5, transferred to cooking wine, soy sauce, soy sauce, salt, a little sugar. 6, heat the water, about 2/3 of the fish, cover the fire and stew. When the soup is collected to about half, turn it over until the soup is sticky.

method 3 materials: a fresh pomfret, onion, ginger, garlic, a little dried pepper, a tablespoon of flour paste, a little sugar, a teaspoon of cooking wine, a little vinegar, a little salt and peanut oil. 1. Put the oil in the pot, the oil should be slightly wider. After heating to 8% heat on medium and small fire, put the onion, ginger and garlic into the pot and turn to low heat ~ braise the pomfret fish. 2. Add a tablespoon of noodle sauce and stir fry the braised pomfret slightly. 3, add a little water to melt the noodle sauce in the pot and burn it until it boils ~ ~ braise the pomfret.

4. Put the fish into the pot with its tail, paste the sauce on the obverse side of the fish, and pour the sauce under the fish on the fish noodles with a shovel, without turning the fish, so as to avoid frequent turning and disfigurement of the fish. 5, add water, as shown in the figure, add a spoonful of sugar, a little cooking wine, and add a little vinegar to taste, boil over medium heat, and turn to low heat. You can add some salt according to the taste of soy sauce. 6, simmer for about 1 minutes, during which you don't need to turn the fish over, just pour the juice around the fish on the fish noodles with a shovel, and turn off the fire when you observe that the juice in the pot is almost collected! Sprinkle with chopped green onion, coriander and dried Chili to decorate, and you can get out of the pot! The practice of braising pomfret fish. 7. When the fish comes out, you just need to smooth it out, and the sauce is tender and tender.