Materials

1 pomfret, green onion, ginger and garlic, dark soy sauce, soy sauce, sugar, monosodium glutamate, salt, pepper, cooking wine, dry chili pepper

Practice

1, clean the fish, wash it, drain the water.

2, fish body with a knife cut out patterns, with pepper, salt to smear, marinate for 15 minutes.

3, pot of oil, sauté ginger, garlic flavor.

4, fry the fish, add wine, soy sauce for color.

5, put the soy sauce, water, boil, small fire slowly simmer for a while.

6, add sugar, monosodium glutamate to collect a little, sprinkle with chopped green onion can be out of the pot on the plate.

Braised pomfret practice two,

Materials

pomfret a, Accessories: 50 grams of fresh shiitake mushrooms, 100 grams of bamboo shoots, Seasonings: dry red bell pepper 3 grams, star anise 2 grams, 5 grams of ginger, 15 grams of scallion, 10 grams of garlic, 5 grams of soy sauce, salt 3 grams of sugar 20 grams of vinegar 5 grams of cooking wine 15 grams of cooking oil 50 grams of

Practice

Practice

To be sure that you have the best of both worlds. p>1. wash the fish, control the water;

2. soften and wash the mushrooms, remove the tip, cut in half;

3. wash the bamboo shoots, cut into cubes;

4. pot on the fire, put the oil to 50-60% heat, the flat fish into the frying, fish out of the oil and standby;

5. leave the bottom of the pot of oil, put the ginger, garlic cloves, green onions, daikon, dried chili pepper stir-frying pot, the fragrance;

6. add the ginger, garlic cloves, green onions, daikon, dry chili pepper stir-frying pot, the smell;

7. add the ginger, garlic, daikon and dry chili pepper;

8.

6. Add salt, soy sauce, cooking wine, sugar, vinegar and water, and boil over high heat;

7. Add fried flatfish, mushrooms and bamboo shoots, and simmer over low heat, and sprinkle chopped scallions on top before leaving the pot.

Braised pomfret practice three,

Materials

Pomfret 1, red pepper 3, pepper, ginger and garlic granules, scallions, red oil bean paste a little, cooking wine, old soy sauce, Meiji-Fresh Juice, vinegar, monosodium glutamate, soybean flour.

Practice

1, pomfret washed, cut up in the fish cuts, with cooking wine, salt, a little soybean meal flavor. Ginger, red pepper and garlic are cut into granules.

2, hot pot of oil,, put the head of the fish into both sides of the frying ha, fish out, the remaining oil is hot, put peppercorns, bean curd, ginger and garlic, cooking wine, soy sauce, a little sautéed, pour in the soup, put the fish in the simmering, the soup should be over the fish, the process of burning to turn the fish, burn the soup at least when the fish on the plate.

3, in the remaining soup, to the water bean flour, put MSG, a little onion, dripping on the fish can be. (plate small on the fish into two sections)

Braised pomfret practice four

Materials

1: 2 deep-sea golden pomfret 770 grams, gutted, washed and drained standby;

2: 2 tbsp. oil, garlic cloves 2 peeled and sliced, green onion 2 washed and cut into sections; ginger 1-4 slices;

3: Shaojiao 1 tbsp. water 1 and 1 / 3 cups, salt 1 /2 tsp, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tsp sugar, 1/6 tsp white pepper, 1 tsp Zhenjiang balsamic vinegar;

4: 1 tsp sesame oil.

Note: 1 tbsp = 15 ml = 1 Tablespoon, 1 tsp = 5 ml = 1 Teaspoon, 1 cup = 240 ml.

How to make it

1: Non-stick sauté pan with 2 tbsp oil; place on stove over medium-high heat and brown fish on both sides.

2: Add garlic cloves, scallions, and ginger; add all ingredients of Ingredient 3), bring to a boil, then reduce heat and simmer for 15 minutes, turning fish over in the middle.

3, adjust the medium heat to reduce the juice, drizzle small 4 ingredients of sesame oil can be out of the pan