Materials

Golden pomfret, green onion, ginger, cooking wine, vinegar, soy sauce, oil, sugar

Practice

1) Wash and cool-dry golden pomfret (the fish's innards are cleaned out in the supermarket).

2) Cut both sides of the body of the cooled and dried golden pomfret fish, and at the same time cut the green onion and ginger and set aside.

3) start frying pan, to eighty percent of the heat when adding chopped green onions and ginger, when the aroma comes out, add the golden pomfret, both sides should be fried through.

4) add cooking wine, vinegar, and soy sauce, cover the pot and boil for a few minutes to cook the fish

5) rest fire after the cooked fish on a plate. Bring the fish stock to a boil, add a few tablespoons of sugar and mix well. Spoon the soup over the fish.

Practice two,

Materials

Pomfret 1, green onion, ginger and garlic, light 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 onions can be out of the pot on the plate.

Method 3,

Materials

1: 2 deep-sea golden pomfret 770g, gutted and drained;

2: 2 tbsp oil, 2 garlic cloves peeled and sliced, 2 green onions cleaned and sliced; 1-4 slices of ginger;

3: 1 tbsp shaoxing wine, 1 and 1/3 cups of water, 1/2 tsp salt, 1 tbsp dark soy sauce, 1 tbsp dark 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, reduce heat, and simmer for 15 minutes, turning fish over in the middle.

3, adjust the juice in the fire, dripping small 4 material sesame oil can be out of the pot

practice four,

materials

pomfret a, auxiliary ingredients: 50 grams of fresh shiitake mushrooms, 100 grams of bamboo shoots, seasonings: 3 grams of dried red bell pepper, star anise 2 grams of ginger 5 grams of scallions 15 grams of garlic 10 grams of soy sauce 5 grams of salt 3 grams of sugar 20 grams of vinegar 5 grams of wine 15 grams of vegetable oil 50 grams of vegetable oil 50 grams of wine.

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

7. Add fried flatfish, mushrooms and bamboo shoots, simmer over low heat and sprinkle with chopped green onion before serving.

Practice five,

Materials

Pomfret 1, red pepper 3, pepper, ginger and garlic grain, green onion, 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 cut, 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 pepper, bean curd, ginger and garlic, cooking wine, soy sauce, a little stir-fried, pour the soup, put the fish in the stew, soup to cover the fish, burn the process 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. (The plate is small on the fish into two sections)