Braised Pomfret

Ingredients

1 pomfret, cooking wine, pepper, dark soy sauce, light soy sauce, dried chili pepper, sugar, chicken essence, green onion, Ginger

Method

1. Wash the pomfret, cut it into patterns with a knife, rub it evenly with salt, add cooking wine and pepper and marinate for one hour.

2. Fry both sides until golden brown, add cooking wine, dark soy sauce, light soy sauce, dried chili pepper, a little water, sugar and MSG and cook together.

3. Pour the soup in the pot over the fish. Do not turn the fish over to avoid breaking it.

4. When it is almost cooked, add the green onions and cook for a while, turn off the heat and put on a plate.

Dougu Wuchang Fish

Ingredients

1 Wuchang fish, a little dougu, Pixian watercress, pepper, cooking wine, dark soy sauce, minced ginger and garlic, MSG, balsamic vinegar, chopped green onion

Method

1. Clean the fish at the fishmonger, make diagonal cuts on the fish, take it home and wash it dry with salt. , soybean powder, cooking wine, taste and set aside.

2. Pour more oil into the hot pan. When it is 60% hot, put the fish in and fry (if it is clear oil, wait until the oil bubbles have dispersed, then turn down the heat before putting the fish in). When both sides are about to turn brown, take them out and put them on a plate.

3. In the remaining oil, add watercress, minced ginger and garlic, Sichuan pepper, bean drum, a little dark soy sauce, stir-fry the ginseng water, put the fish in, add some cooking wine, cover the pot and simmer for 4 minutes, (burn Turn the fish over during the cooking process.) When the soup is about to dry up, add chopped green onion, MSG and balsamic vinegar. Remove from the pot and serve on a plate.

Wuchang fish with soy sauce and beer

Ingredients

1 Wuchang fish, appropriate amount of onion, ginger, garlic, 6 rolls of konjac shreds, 1 tablespoon of soybean paste, 1 tablespoon light soy sauce, 3 tablespoons cooking wine, 1 teaspoon dark soy sauce, 1 tablespoon vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1 can of beer

Method

1. Fish After cleaning, put a knife on it, sprinkle salt inside the knife and on the surface of the fish to marinate it. Place ginger slices inside the flower knife. Put an appropriate amount of onion, ginger, and garlic slices on the bottom of the plate, then place the fish on top, add 2 tablespoons of cooking wine to marinate to remove the fishy smell

2. Pour an appropriate amount of oil into the pot, fry the fish until both sides are brown, remove and drain Dry

3. The soybean paste I used contains salt

4. Leave a little base oil in the pot, add soybean paste + light soy sauce + cooking wine + dark soy sauce + sugar + vinegar + Beer to prepare the sauce

5. Add fish to the sauce, bring to a boil over high heat and then turn to low heat

6. Add konjac shreds, green onions, ginger slices, Cover the pot with the garlic clove and simmer for 15 minutes, then turn the fish over and continue simmering for 10 minutes. Open the lid of the pot and use high heat to reduce the juice. When the soup is thickened, serve out