Seasoning: cooking wine 10g, onion 10g, garlic (white skin) 5g, lard (refined) 30g, salt 4g and monosodium glutamate1g.
Ingredients: 2 grapefruit, 5g ginger and garlic, 2 dried red peppers, 2g onion and sugar, 2 teaspoons soy sauce and 2 teaspoons cooking wine.
Proper amount of oil and salt
Exercise:
1. Wash pomfret after eviscerating, cut several slits on the side, and marinate with a little salt and 1 teaspoon cooking wine 15 minutes. Slice garlic and ginger separately, cut onion into chopped green onion, and cut red pepper into rings.
2. Heat oil in the pot, add pomfret and fry both sides until golden;
3. Add garlic slices, ginger slices and red pepper rings, then add cooking wine, soy sauce and appropriate amount of water, cook on low heat until cooked, add sugar and salt to taste, and sprinkle with chopped green onion when serving.
1, wash the fish, cut the cross, put salt and cook the wine;
2. Fry in a hot oil pan until the skin of the fish turns yellow and becomes hard, and take out the fish;
3. Add cooked lard to the pot? Stir-fried shallots, garlic, peppers and seasonings;
4, then add the meat soup to boil, put the fish in, and simmer for a few minutes with a small fire;
5. When the cooked fish juice is gelatinous, add monosodium glutamate and shake it to make the marinade wrap the fish.
Ingredients: pomfret
Accessories: green garlic, onion, ginger, dried pepper.
Seasoning: white wine, light soy sauce, sugar and salt.
Steps:
1. Wash the pomfret with its head and viscera removed, pat a layer of dry flour evenly on the fish body, and wrap the whole fish.
2. Put pomfret in the pot, and don't touch it no matter what state it is. Fry slowly on low heat and observe the edge of the fish at any time. Color slightly Huang Shi, gently shake the pot, the pot will move, indicating that the bottom of the pot has been fried.
Turn the pomfret upside down and don't touch it again until it is fried.
4, another wok, add a little oil, low heat, add dried peppers, onions, ginger, stir fry to give a fragrance.
5. Then add water, salt, white wine, soy sauce and sugar, and bring to a boil.
6, water should be enough, it is best not to fish.
7. Add the fried pomfret, cover the pot and continue to cook on high heat.
8. Cook until the soup thickens. Don't turn the fish with a shovel in the middle, so as to keep the fish intact.
9. Add the green garlic seedlings and pull them into the fish soup to burn incense and turn off the fire.