1 pomfret

1 clove of garlic, ginger

1 small piece

, 1 small onion

, 1 chili pepper, soy sauce

15ml

, 5ml of light soy sauce

, 15ml of wine

, 10g of cornstarch

, sugar

5g. p>

5g.

1, pomfret gutted and rinsed with water, two or three diagonal cuts on both sides of the body of the fish.

2, add salt, cooking wine 5ml, ginger marinade for a moment.

3, garlic slices, chili peppers cut circles, chopped green onions.

4, pomfret on both sides pat a little dry starch standby.

5, frying pan is hot, wipe the bottom of the pan with ginger, put a little oil to heat, pomfret into the pan, fry with low heat until both sides golden brown, sheng out to drain the oil.

6, the pot to leave a little bottom oil, burst incense onion, ginger, garlic slices, under the pomfret, add soy sauce, old soy sauce, cooking wine, sugar.

7, and then add the right amount of water (water and pomfret level), large fire boil and then turn to small fire to cook until the soup thick, pomfret sheng out of the plate.

8, the remaining soup thickened with water starch on the pomfret, and finally sprinkled with scallions can be.