Ingredients

2 pomfret, ginger, 5g garlic, 2 dried red bell peppers, green onion, 2g sugar, 2 teaspoons soy sauce, 2 teaspoons cooking wine, oil, salt

Practice

Remove pomfret from the viscera and wash it, then cut a few slashes on the side and marinate it with a little salt and 1 teaspoon of cooking wine for 15 minutes. Add sliced garlic, ginger, scallions and red bell pepper;

2. Heat oil in a pan, add pomfret and fry both sides over low heat until golden brown;

3. Add sliced garlic, ginger and red bell pepper, then add cooking wine, soy sauce and water, and cook over low heat until cooked through, add sugar and salt to taste, and sprinkle with scallions.

Method 1

Ingredients

Main ingredient: braised fish carp a (one catty, gills, scales, disemboweled, cleaned) Accessories: about half a taels of cooked chicken (sliced thinly), half a taels of fresh mushrooms (sliced), half a taels of bamboo shoots (sliced thinly in boiling water for about five minutes)

Seasoning: green onion half a taels, cut into pieces. A small piece of ginger, sliced. Two cloves of garlic, sliced. Soy sauce two tbsp. One tablespoon of cornstarch, blended with water to make a gravy. One tbsp cooking wine. One tbsp sesame oil. Salt and chicken essence to taste.

How to cook

1: Tenderize the fish and make five or six cuts on both sides of the fish at equal distances from each other, then rub salt and cooking wine on the fish and taste it for half an hour or more.

2, the pot of oil to seventy percent of the heat, under the fish frying was light yellow fish out to be used.

3, the pan left about one or two remaining oil, burned to 40% heat, change the fire under the ginger, garlic, scallions fried flavor.

4, and then pour into the chicken, bamboo shoots, mushroom slices to medium heat for half a minute.

5, add about a catty of soup or water, under the fish, soy sauce, salt to burn about three minutes, turn over and burn for another three minutes.

6, fish up to plate for use.

7, the pot of soup thickening, dripping into the fish plate is complete.

Making tips

Frying fish has the secret pot of hot oil less fire temperature less stirred

Fish, in cooking is not very good at mastering the material, the fire is the key to success or failure, many people frying fish is not broken skin is sticky pot, if you want to deep frying fish more oil and hot enough to crispy and dry, frying fish have to pot of hot, less oil, the fire should be warm.

Food Braised Fish Actual Picture

Fish into the pot on the less move it, this is the secret of frying fish is also the secret, if you are afraid that it is not cooked and keep turning, but instead of making a mess, three or two will get the skin cracked flesh, face is completely different. Before that, you must wait until the pan is hot and then put the oil, the fish should also be wiped dry before entering the pan, frying gently over low heat, do not rush and push and flip. If you're not using a pan, just tilt the pan occasionally to even out the heat and control the heat so it's not too intense.

About ten minutes, the outer skin of the stereotypes and then flip, at this time the meat has been cooked and the middle of the juice can be retained, if the spatula contact feel solid on the overcooked, in fact, some people are afraid of not cooked in advance in the body of the fish painted cuts, is not a smart method, the fish meat, a cut, the soup will be easy to loss of dry frying of the fish should not be too big strip is good.

Method 2

Preparation of ingredients

Main ingredients: fish (not sure if it's chub or silver carp), soybean seeds (not too much).

Braised Fish

Accessories: cooking wine, braising sauce (old soy sauce can be), dried chili peppers (can also be left out)

Seasoning: ginger, green onion, salt, sugar

Cooking Method

1, fish sorted out, cut into segments (because the fish is so big, I also cut it in half, one