Home cooking braised pomfret practice there are two difficult points, one is how to fry the golden pomfret does not fall off the skin, the second is the deployment of the soup, in this gathering of meals at home have done a detailed explanation of how to do braised pomfret below see how to do braised pomfret to taste the production method, with detailed picture explanation.

Braised pomfret do illustration:

1, the golden pomfret clean, pay attention to the fish body of the thorns do not hurt hands.

2, the pan under the oil, the fish fried to golden brown on both sides, braised pomfret is the most difficult place is the process of frying, if the oil temperature control is not good, it is easy to peel off, frying the fish does not peel off the skills is "hot pan cool oil", try to dry the pan, burn to the hottest, and then pour the oil so that the oil is hot and then put the fish, the pan body is not very easy to stick the fish skin off, the two sides of the fish, the fish is not easy to stick the skin off. The fish skin will be less likely to stick to the pan, and you can fry it on both sides until it is golden brown.

3, the next is to adjust the stewed fish soup, will be sliced onion, ginger and garlic into the frying fish left in the oil and stir fry, stir fry the flavor into the sugar, pepper, seasoning soy sauce.

4, fried onion, ginger and garlic seasoning can be put into the fried fish, and then add water, the amount of water in order to not over the fish can be, too much is not good juice.

5, the next step is to further seasoning, in order to let the fish stew out more red, more attractive, you can put a little bit of old pumping color. Then pour in some vinegar, to neutralize the stir-fried onions, ginger and garlic when put into the sugar flavor, but also can go fishy, so that stewed out of the fish taste more fresh, not just salty, wait until the soup is completely turned into the right amount of wine to go fishy (wine into the skills, generally poured into the rolling soup, so that the steam evaporation when you can take away the fishy gas), the next step is to modulation of medium-high heat, covered with a stewed fish, the middle to remember to turn over once, so that the taste more Remember to turn over once, so that the flavor is more uniform, medium heat stew about 15 minutes after the fire can be big fire juice, because the beginning of the time to put the sugar, so the stewing process will appear small bubbles, juice can be out of the pot after it is done.

Braised pomfret practice tips:

1, fresh golden pomfret eyes bright, bright, translucent body, is a sign of freshness, in the supermarket to pay special attention to buy.

2, golden pomfret's abdomen and back will have a few hard thorns, so when dealing with golden pomfret to be especially careful not to tie your hands.

3, many people do not like to eat sweets, so do not want to add sugar, put a little more vinegar can also remove the fishy flavor.

Nutritional value of braised pomfret:

Pomfret's fish meat contains unsaturated fatty acids W-3 series, medical clinical evidence that it is an important material to reduce the incidence of cardiovascular disease, pomfret's cholesterol content is also lower than that of all the animal food, pomfret meat, thick, less prickly, taste good, nutritious, is a natural nutritious good.

Home to do a good job of this braised pomfret is the most critical or fish soup mix, above to explain clearly at home in detail, so be sure to pay attention to, this is also considered to be done at home out of the more authentic braised pomfret.