1 pomfret, 1 garlic cloves, 1 ginger, 1 shallots, 1 Chili,15ml soy sauce, 5ml soy sauce,15ml cooking wine.

working methods

1. Rinse pomfret with clean water after eviscerating, and cut two or three knives diagonally on both sides of the fish.

2. Add salt, 5ml cooking wine, and marinate ginger slices for a while.

3. Slice garlic, dice pepper and mince onion.

4. pat a little dry starch on both sides of pomfret for use.

5. Heat the wok, wipe the bottom of the wok with ginger, add a little oil to heat it, put pomfret into the wok, fry it on low heat until both sides are golden, and then drain the oil.

6. Leave a little base oil in the pot, saute shallots, ginger and garlic slices, add pomfret, and add soy sauce, soy sauce, cooking wine and sugar.

7. Add a proper amount of water (water equals pomfret), turn to low heat and cook until the soup is thick, and then take pomfret out of the plate.

8. thicken the remaining soup with water starch, pour it on pomfret, and finally sprinkle with chives.