Ingredients: 500 grams of flat fish, auxiliary ingredients: 35 grams of pepper (red, pointed)

Seasoning: 10 grams of cooking wine, 10 grams of green onions, 5 grams of garlic (white skin), pork 30 grams of oil (refined), 4 grams of salt, 1 gram of MSG

Ingredients: 2 pomfret, 5 grams of ginger, garlic, 2 dried red peppers, green onions, 2 grams of sugar, 2 soy sauce teaspoon, 2 teaspoons of cooking wine

Appropriate amount of oil and salt

Method:

1. Remove the internal organs of the pomfret, wash it, make a few cuts on the side, and use a little Marinate with salt and 1 teaspoon cooking wine for 15 minutes. Slice garlic and ginger separately, cut green onions into chopped green onions, and cut red pepper into rings.

2. Heat the oil in the pot, add the pomfret, and fry both sides over low heat until golden;

3. Add the garlic slices, ginger slices, and red tip. pepper rings, then add cooking wine, soy sauce and appropriate amount of water, cook over low heat until cooked through, add sugar and salt to taste, sprinkle with chopped green onion when serving.

1. Wash the fish, cut it into cross-cut pieces and rub it with salt and cook it with wine;

2. Put it in a hot oil pan and fry until the fish skin turns yellow and becomes hard. Take out the fish;

3. Add cooked lard, wine, onion, garlic, pepper, and seasonings to the pot and stir-fry;

4. Add the meat broth and bring to a boil. Put the fish in, then simmer over low heat for a few minutes;

5. When the cooked fish juice becomes gelatinous, add MSG and shake to coat the fish with the marinade, and it's done.

Main ingredient: pomfret

Accessories: green garlic, onion, ginger, dried chili

Seasoning: white wine, light soy sauce, sugar, salt

Steps:

1. Wash the pomfret with its head and internal organs removed, pat the fish evenly with a layer of dry flour, and wrap the fish entirely.

2. Put the pomfret into the pot. Don’t touch it no matter what state it is in. Fry slowly over low heat. Watch the edge of the fish at any time. When the color turns slightly yellow, gently fry it. If you shake the pot, it will still move, which means the bottom has been fried and set.

3. Turn the pomfret over and do the same without moving it until it is browned.

4. In a separate wok, add a little oil, over low heat, add dried chili peppers, green onions, and ginger, and stir-fry until fragrant.

5. Then add water, salt, white wine, light soy sauce, and sugar, and bring to a boil over high heat.

6. There should be enough water to preferably cover the fish.

7. Add the fried pomfret, cover and continue cooking over high heat.

8. Cook until the soup thickens. Do not flip the fish randomly with a shovel in the middle, so as to keep the integrity of the fish.

9. Add green garlic sprouts, stir-fry the green garlic sprouts until they become fragrant in the fish soup, then turn off the heat.