500g pomfret, asparagus 1, 3g salt, 5g sugar, 20g tomato sauce, and 0/0ml red wine/kloc-0.

working methods

1. Wash pomfret, gut it, cut it twice, add ginger slices, and marinate it with cooking wine for about 10 minute.

2. The kitchen paper towel absorbs the water of pomfret, fry in the pan until both sides are golden, and take out the pan for later use.

3. Take another pot, add a little base oil to heat it, add minced onion and ginger, stir fry until fragrant, add 15ml red wine, a little soy sauce, and add diced asparagus.

4. After the asparagus is sauteed, add about 50 ml of water, add tomato sauce and boil.

5. After the soup is boiled, add pomfret, pour the soup on the fish with a spatula and cook for 3-5 minutes. When the soup is slightly dry, add salt, sugar and chicken essence to taste.

6. Take 5 grams of starch, add a little water, thicken it into a thin sauce, and serve. Sprinkle sesame oil and shallots.

skill

Attachment: Asparagus can be replaced by other vegetables, such as diced green and red peppers and so on. Let's be creative.