Ingredients prepared: pomfret, cooking oil, green onions, ginger, bean paste, cooking wine, soy sauce, soy sauce, salt, thirteen spices, sugar, chicken essence, minced meat.

Practice steps:

1, first of all, to prepare a not too small pomfret, it is slaughtered clean, and then in the fish on both sides of the change on the knife, first diagonally pull a few knives, and then staggered pull a few knives, change it on the figure can be molded so that not only is easy to taste, eat will also be convenient some.

2, start a pot of oil, oil is hot, and then put the pomfret into it, open a small fire and fry slowly until it is fried to both sides of the golden brown until the oil is dry, into the plate spare, operating point: first sizzling pot, and then pouring oil, so that the fried fish is not easy to break the skin, and at the same time, you can maximize the preservation of its complete form, the appearance of the seller is also quite important.

3, another pot, pour a little oil in the pot, first into the meat prepared in advance (slightly with a little fat), open a small fire will be fried until it whitens, until fried, and then into the appropriate amount of green onion, ginger stir-fried, and then add a little soybean paste, the red oil to fry it out.

4, then, and then add 1 tablespoon of soy sauce, as well as a little old soy sauce color, and then pour into the appropriate amount of wine to fishy, and then injected into the fish can be no more than the water, and then fried crispy pomfret into it, open the fire boil.

5, then, add a little salt, thirteen spices, sugar, chicken seasoning, open the fire 1-2 minutes, and then turn to small fire and cover the pot, stew 5-8 minutes, it stewed until the soup is thick, so that you can achieve the purpose of flavor.

6, finally, and then turn the fire to collect dry soup, a few seconds before the pot, and then sprinkled into the appropriate amount of green onion embellishment decoration, you can plate on the table, home cooking braised pomfret finished, juice thick salty, meat tender and fresh thorns and fewer, neither greasy and not greasy and especially flavorful, the taste is superb, and for the time being will be the practice of steaming behind it!

Summary:

Personally, I think the practice of braising, pomfret need not be marinated in advance, so that the taste will be more delicious, if you have to do so, a few pieces of green onion and ginger ginger, as well as a little bit of cooking wine is enough to avoid adding salt and other salty spices.

If you feel that simply burning fish is too monotonous, you can pick some seasonal side dishes, and pomfret together, such as: cucumber, potatoes, eggplant, etc. are quite good partners.