1, pomfret gutted and rinsed with water, in the fish on both sides of the body diagonally cut two or three cuts, add salt, cooking wine 5ml, ginger marinade for a few moments

2, garlic slices, chili pepper cut circles, chopped green onions

3, pomfret on both sides of the pat on the little dry cornstarch standby

4, frying pan is hot, rub the bottom of the pan with the ginger block, add a little oil to the heat, will pomfret Into the pan, fry over low heat until golden brown on both sides, sheng out of the oil

5, the pan to leave a little oil, burst incense onion, ginger, garlic slices, under the pomfret, add light soy sauce, soy sauce, cooking wine, sugar, and then add the right amount of water (water and pomfret level), high heat boil and turn to low heat to cook to the soup is thick, pomfret sheng out of the dish, the remaining soup thickening with water starch drizzled pomfret, and then sprinkle with green onions can be

For more information, please refer to the "Pomfret" section on this page. /p>

2 flatfish, 3 mushrooms, bamboo shoots, dried chili peppers, 2 seasoning.

Accessories 1

5 grams of ginger, 10 grams of green onion, a little green onion, 4 cloves of garlic, 5 grams of soy sauce, 3 grams of salt, 20 grams of sugar, 5 grams of vinegar, 15 grams of cooking wine.

Step 1

1, flatfish clean, water control; soften and wash mushrooms, remove the tip, cut in half; bamboo shoots clean, cut into small pieces; dried red pepper clean, remove the tip and seeds, cut into small pieces.

2, the pot on the fire, put the oil to five or six percent heat, the flatfish into the frying, fish out of the oil standby.

3, the pot to stay in the bottom of the oil, put ginger, garlic cloves, scallions, dashi, dried chili stir-fry pot, after the aroma, add salt, soy sauce, cooking wine, sugar, vinegar and an appropriate amount of water, high heat to boil, down into the fried flatfish, mushrooms, bamboo shoots diced, simmering cook, sprinkle with chopped scallions can be before leaving the pot.

Method 2

Raw material 2

Flatfish two, shiitake mushrooms.

Seasoning 2

Scallion, ginger, garlic, dried red chili pepper, star anise, pepper, cumin, salt, sugar, soy sauce, vinegar, shaoxing wine.

Step 2

1, flatfish with scissors on this side of the cut small mouth, remove its organs and gills, wash the black membrane in the abdomen;

2, mushrooms diced, garlic sliced, ginger sliced, chopped scallions, green onions cut into pieces, dried chili peppers cut into small segments;

3, hot pan under the cold oil;

4, oil hot, the fish under the small fire fry;

5, fry until the bottom around the brown;

5, the bottom around the brown.

5, fry until the bottom side around the yellow, turn over, continue to slow frying over low heat;

6, both sides of the yellow, into the spices onion, ginger, garlic, dried red chili, star anise, peppercorns, cumin;

7, cooking wine and vinegar, add hot water just missed the fish, boiled over high heat;

8, seasoning salt and soy sauce;

9, add sugar over high heat to collect the sauce;

9, add sugar to collect the juice;

10, sprinkle with diced mushrooms, large fire flavor;

11, large fire until the soup thick;

12, sprinkle shallots dripping a little sesame oil out of the pot to plate.