Raw material: pomfret. Seasoning: onion, ginger, garlic, cooking wine, soy sauce, salt and sugar. Practice: 1, pomfret to clean gills, wash internal organs, and cut several lines on both sides of the fish with a knife. 2, onion, ginger, garlic minced. 3. After the pot is hot, put the oil and burn it to 90% heat. When the fish is fried into golden red, remove the net control oil. 4. Heat another oil pan and stir-fry the onion, ginger and garlic. 5. Add the fish, cook the cooking wine, add soy sauce, salt, sugar and appropriate amount of water to boil, and simmer slowly with low heat to make the taste fully penetrate into the fish. 6. When the soup is thick, put the fish into a plate and sprinkle with chopped green onion.

Technology: burning

Taste: salty and delicious

Time: <; 15 minutes

Heat: lower heat

Ingredients:

Cooking steps:

1. The pomfret shall clean its gills, wash its internal organs, and make several cuts on both sides of the fish with a knife.

2. Chop onion, ginger and garlic.

3. After the pot is hot, put the oil in it and burn it to 90% heat. When the fish is fried into golden red, take out the net control oil.

4. Heat another oil pan, add onion, ginger and minced garlic and stir-fry.

5. Add fish, cook cooking wine, add soy sauce, salt, white sugar and appropriate amount of water to boil, and simmer slowly with low heat to make the taste fully penetrate into the fish.

6. When the soup is thick, put the fish in a plate and sprinkle with chopped green onion.