Mid-Autumn Festival is coming, in the reunion family feast of course, there is no shortage of big fish and meat, because there are old people and children at home, so I often choose to use a more in line with the child's taste method to do this braised pomfret is the home of the Mid-Autumn Festival must have, the pomfret pan fry, stew a stew, the fish meat, tender and flavorful, soup viscous red, color and flavor, let people just look at the appetite, braised pomfret this dish delicious and good to do good moral, the pomfret dish is good to do good to do good to do. Tender and flavorful, soup viscous red, color and flavor, let people just look at it will be able to appetite, braised pomfret this dish is delicious and good to do good moral, very much suggest that you can also learn, the following I will share the braised pomfret this dish practice to you, reunion time of course, we should eat red-hot food, good moral, so that the family can eat happy, let's come together to learn.
Braised pomfret practice:
Spare ingredients: pomfret 2, ginger and garlic, a little white wine, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, rock sugar 5 grains, red pepper 1;
Production process: the first step, pomfret a fish, to remove the inedible parts of the pomfret, pomfret carefully washed and clean, water control, pomfret in the pomfret body knifing in the fish and the stomach, respectively, coated with white wine and salt;
Step two, evenly coated, leave to marinate for 15 minutes, to be the fish marinated, with kitchen paper towels to dry the surface of the water, in the pan brush on a bit of cooking oil, hot, into the fish fry for a while;
Step three, small fire will be the two sides of the fish were fried to a golden brown, will be the first to come out of the ginger and garlic ready to prepare a little bit of chopped into fine end, prepare a small bowl, put soy sauce, old soy sauce and a little wine;
The fourth step, then add a little bit of starch to it, with a little water to melt it into the sauce, the pot to add a little bit of oil, after the heat, into the ginger and garlic, rock sugar and chili sauce, stir-frying the flavor over a small fire;
The fifth step, will be pan-fried fish into the pot, pouring into the sauce, simmering for a while, almost 15 minutes!
The fifth step is to put the fried fish into the pot, pour in the sauce, simmer for a while on medium heat, almost 15 minutes, when you see the soup become thick, you can sprinkle a little red pepper garnish, you can get out of the pot.
Summary: pomfret's price is relatively expensive, but its value is rich and delicious taste, so it is still very worth eating, I often use the braised method of cooking at festivals, fish, meat are so, red hot, meaning very good, pomfret's meat is extremely tender, very suitable for children and the elderly to eat, has a very high value, and eat pomfret appropriately for the benefit of blood, stomach and so on have a very good role, as the pomfret's meat is extremely tender, very suitable for children and elderly to eat, have high value, and properly eat pomfret for the benefit of gas, stomach and so on have a very good role, as the pomfret is a very good role, as a very good role. have a very good role, as a mid-autumn family feast hard dish is no better, braised pomfret practice is relatively simple, frying a frying stew stew, the fish is particularly tender and delicious, every year the Mid-Autumn Festival, my family must be prepared for this hard dish, tasty and good to do more nutritious.
Cooking tips:
1, the fish first salt and white wine marinade for a while, can help to play the effect of fishy freshness, in the fish on the body of the knife, in order to make the seasoning more easy to penetrate in the fish, so that the fish will be more flavorful and tasty;
2, frying the fish, in order to prevent sticking to the pan, it is recommended that beforehand, use the ginger in the bottom of the pan to rub once, to form a layer of isolation! film, so that the fish skin will not be easy to stick to the pan, more to ensure its integrity, in the process of frying fish, to see the bottom of the fish stereotypes and then turn over, do not use the spatula too much;
3, seasoning can be based on personal taste to do with a little bit of icing sugar in order to make the color of the fish look more beautiful, stewed fish broth do not have to close too dry, a little bit of broth to leave a little bit of special rice, and finally add a little bit of red pepper as a The last point of red pepper as a garnish, looks more beautiful.