Braised pomfret

Main ingredient: 1 pomfret

Accessories: 2 star anise, cinnamon 1 small piece, 1 onion, 1 piece of ginger, 1 pinch of peppercorns, the right amount of oil, a little soy sauce, oyster sauce, a little vinegar, a little salt, sugar, a small spoon

1, pomfret gills and giblets, inside and outside of the wash; dry inside and outside of the water, the body of the two sides of the cut flower knife, easy to taste!

2, the pot of oil 8, 9 into the heat, will dry the water fish sliding down the walls of the pot, both sides of the fried stereotypes, and slightly yellow on the sheng out;

3, the pot to stay in the bottom of the oil, will star anise, peppercorns, gui pi, ginger, scallion segments with the pot, small fire stir frying out of the flavor;

4, in turn, poured into the soy sauce, oyster sauce, hot water, high heat to boil;

5, Fry the fish into the soup, water again, pour a little vinegar, while the water vapor to fishy taste away; at the same time, sprinkle a little sugar, salt;

6, cover, simmer for about 20 minutes, the soup becomes less, and then drizzle a little vinegar, turn off the fire, sprinkle shallots; if there is a large plate, into the plate more beautiful. The finished product is shown in the picture.