Ingredients?
A pomfret weighing about 1kg
Appropriate amount of onion, ginger and garlic
20ml of cooking wine
10 grams of white sugar
20 ml of mature vinegar
An appropriate amount of soy sauce
10 ml of oyster sauce
An appropriate amount of salt
An appropriate amount of chicken essence
p>How to make sweet and sour pomfret?
Clean the fish first, absorb the water with kitchen paper, cut it with a knife, and apply a layer of dry starch on both sides for later use.
Prepare the onion, ginger and garlic, cut the onion into sections, cut the ginger into shreds, and flatten the garlic for later use
Heat a pan, add a small amount of oil, and fry the starched fish until both sides golden.
Heat another wok, add a small amount of oil, sauté the onion, ginger and garlic until fragrant, add a bowl of water, put the fish into the pot, add cooking wine, vinegar, soy sauce, salt, sugar and bring to a boil. Leave the lid uncovered to fully evaporate the fishy smell in the pot, and use a spoon to pour the soup over the fish.
When the soup is reduced to one-third, pour in a spoonful of oyster sauce, sprinkle with chicken essence and mix thoroughly. After about a minute, take the fish out and put it on a plate.
Strain out the residue in the soup, then thicken the gravy and pour it on the fish. A delicious dish is complete
Tips
The meat of pomfret is firm and has no punctures, making it suitable for the elderly and children. If the taste is stronger, you can also add some chili peppers. I mainly make this for children, so the taste is relatively mild. In short, you can add or subtract ingredients according to your personal taste.