Braised freshwater white pomfret simple version of the authentic practice steps:

White pomfret scaled and washed playing knife

Small onion cut, ginger slices to be used

Fish over the oil frying to a slight discoloration

Fried fish in the process of braising the fish will not be scattered, and finally in the pot add water, soy sauce, sugar, salt, aniseed, cinnamon ginger, green onions, boil under the fish. Small fire simmer for about ten minutes, open the lid to collect juice, thickening, out of the pot.

Freshwater white pomfret (Colossoma brach ypomum), scientific name short cover giant fat carp, native to the Amazon River in South America, for tropical and subtropical fish. Freshwater pomfret (hereinafter referred to as freshwater pomfret) has a miscellaneous food, fast growth, large individuals, less disease, easy to catch, thick meat less, flavorful, nutritious and so on, in expanding the pond culture object, increase the yield per unit area is a kind of valuable fish, juvenile stage can also be used as ornamental fish. Freshwater pomfret was introduced into Taiwan Province of China in 1982, and after the success of artificial breeding, began to promote the culture of freshwater fish ponds.

In 1985, it was introduced from Taiwan Province through Hong Kong to Guangdong Province for trial breeding, and was successfully bred artificially in 1987, and then gradually popularized throughout the country, becoming one of the famous species with the highest annual output.