Ingredients: 2 grapefruit, Pixian bean paste 1 spoon, sweet noodle paste 1 spoon, Redmi pepper 1 piece, green garlic 1 piece, onion, ginger and garlic powder 30g, soy sauce 5g, sugar 20g, vinegar 5g and cooking wine1piece.

Exercise:

1. Wash pomfret, control the water and row twice.

2. Set the pot on fire, put the oil to 50% to 60% heat, fry the pomfret slightly, and remove the oil for later use.

3. Leave the bottom oil in the pot, add Pixian bean paste, stir-fry red oil, add ginger, garlic and chopped green onion, add pomfret, soy sauce, cooking wine, sweet noodle sauce, sugar, vinegar and appropriate amount of water, bring to a boil with high fire, simmer with low fire, and sprinkle with minced garlic and Redmi pepper before taking out of the pot.

1. Material: frozen golden pomfret 1 strip, oil, salt, sauce, vinegar, cooking wine, a little sugar, ginger, garlic, garlic leaves and carrots.

2. Choose a good frozen golden pomfret and let the fish seller help you to take it home for washing.

3. Cut some holes evenly on both sides of the fish, rub a little salt, knead well and marinate.

4. Prepare ingredients: ginger, garlic, carrots and garlic leaves, and process them into shredded ginger, minced garlic, shredded carrots and garlic leaves.

5. Take out some ingredients, stuff them into the belly of golden pomfret, stuff ginger on both sides of the fish, and add a little soy sauce, cooking wine, vinegar, etc. Marinate for a while.

6. Open the induction cooker, add the right amount of oil, add ginger and garlic, a little sugar and stir fry.

7. Fry the golden pomfret for a while. Fry one side and then turn to the other side.

8. Fry both sides for a while, then add a little soy sauce, cooking wine, vinegar and appropriate amount of water, add the remaining ingredients, and turn to high heat for a while.

9. After the fire boils for a while, turn to medium heat and burn slowly. Drain the soup and turn to the fire to burn incense. Turn off the fire and put it on the plate.