material

Pomfret 1 piece, agaric 50g, garlic 1 petal, ginger 1 small piece, shallot 1 tree, pepper 1 piece, light soy sauce 15ml, light soy sauce 5ml, cooking wine/.

method of work

1 Rinse pomfret with water after eviscerating, make two or three oblique cuts on both sides of the fish, and the fungus will soak.

2. Add salt, 5ml of cooking wine and ginger slices for a while.

3. Slice garlic, cut peppers and chop shallots.

4. pat a little dry starch on both sides of the pomfret for use.

5. Heat the wok, wipe the bottom of the wok with ginger, add a little oil to heat it, put the pomfret in the wok, fry it on low heat until both sides are golden yellow, and then drain the oil.

6, leave a little base oil in the pot, saute shallots, ginger and garlic slices, add pomfret, add soy sauce, soy sauce, cooking wine and sugar.

7. Add a proper amount of water (the water is equal to that of pomfret). After the fire is boiled, add fungus and turn to low heat to cook until the soup is thick. Take pomfret out of the plate.

8. The remaining soup is thickened with water starch on the pomfret, and finally sprinkled with shallots.