Dry-roasted pomfret is a traditional and famous dish of Shandong Province and belongs to Shandong cuisine. Dry-roasted pomfret is a home-cooked dish made from pomfret, pickled mustard mustard, pork (fat), winter bamboo shoots, soy sauce, green onions, ginger, rice wine, chili, white sugar, etc. The finished dish is oily and red, and has a delicious taste. Fresh, tender and smooth.

Ingredients: 750 grams of flat fish.

Accessories: 15g pickled mustard, 20g pork (fat), 15g winter bamboo shoots.

Seasoning: 20 grams of soy sauce, 4 grams of shallots, 4 grams of ginger, 4 grams of rice wine, 4 grams of chili (red, pointed, dry), 15 grams of salt, 4 grams of lard (refined), 60 grams of MSG, 4 grams of garlic, 4 grams of white sugar. 10 grams of sesame oil 4 grams.

Cooking Technique

1. Remove the gills of the pomfret, wash the internal organs, cut a willow leaf knife on both sides of the fish with a distance of 0.6 cm, and spread the soy sauce evenly;

2. Change the pork fat, winter bamboo shoots, pickled mustard seeds and dried chilies into 0.6 cm square dices;

3. Put oil in a spoon and heat until 90% hot, and fry the fish Deep-fry until it is 50% hot. When it turns red, remove and drain the oil;

4. Heat up another oil pan. First stir-fry the diced fatty pork with a spoon, then add rice wine and minced green onion and ginger. , minced garlic, diced winter bamboo shoots, diced mustard mustard, and diced chili pepper, stir-fry for a few times, then add sugar, soy sauce, refined salt, and 250 ml of clear soup and bring to a boil;

5. Add the fish and simmer over low heat. When the sauce is thick, take out the fish and put it on a plate;

6. Add MSG and sesame oil to the remaining juice in the spoon, stir well, and pour it on the fish.