Pomfret 2

Ginger, red pepper, scallion leaves, moderate

Wine 1 tbsp

Oyster sauce 1 tbsp

Soy sauce 1 tbsp

Fish sauce 1/2 tbsp

Salt 0.3 g

Chicken powder 1 tsp

MSG 1 tsp (without)

Braised white pomfret practice

pomfret wash to remove the black membrane, fish body cut knife, with kitchen paper towels to dry the surface water; ginger, red pepper shredded, green onion leaves cut into segments, standby. (When frying the fish, the oil temperature must be high, and there should not be any water in the pan, or it will fry! Gently shake the pan, the fish can slide on it can be turned to medium-low heat slow frying for a while, and then turn over and continue to fry.) Braised white pomfret practice step 3

Move the fish to one side of the pot, down into the ginger stir fry, and then along the side of the pot drizzle 1 tablespoon of cooking wine, and seasoning sauce, and put in the red chili pepper, cover with a lid and simmer on medium heat for 3 minutes. Braised white pomfret practice Step 4

Add a small spoonful of chicken powder and monosodium glutamate, sprinkle with green onion leaves before removing from the pot. Braised white pomfret practice Step 5

Tips

Salt can be added or not according to personal taste; if you do not have fish sauce, then replace it with salt, 1/4 spoon can be, otherwise it will be too salty; do not eat spicy can not be added; chicken powder and monosodium glutamate can be only choose the same.