Material: 550g pomfret.

Accessories: soy sauce 30g, red sour soup 10g, garlic 20g, ginger 10g, millet pepper 1g, cooking wine 5g, pepper 2g, soy sauce 5g, refined salt 2g, balsamic vinegar 3g and edible oil 5g.

1. Prepare freshly slaughtered pomfret.

2. After the internal organs are cleaned, cut flowers on both sides.

3. Put cooking wine and pepper on both sides, sprinkle with shredded ginger and marinate for 10 minute. Don't miss the belly of the fish.

4, take a small bowl, put soy sauce, red sour soup, soy sauce, pepper, salt, add the right amount of water, and make a sauce.

5. Cut shallots and coriander, peel garlic, shred ginger, and cut millet pepper. Heat the wok with cooking oil and add refined salt.

6. Marinate pomfret when the oil temperature is 70% hot.

7. Fry on medium and small fire until golden on both sides.

8. Add ginger, garlic and millet pepper.

9. Pour in the sauce.

10, after the fire boils, turn to low heat for stewing.

1 1, stew for about 10 minutes, and pour the juice on the fish with a spoon, which is more delicious.

12, when the soup is thick, pour the balsamic vinegar along the edge of the pot.

13, sprinkle with onion and coriander, and turn off the heat.

14, finally finished.