Materials

Main ingredient: one red pomfret

Accessories: Vegetable oil, salt, two tablespoons of soybean paste, 5 grams of soy sauce, 10 grams of cooking wine, 1 green onion

1, first of all, ready to prepare the materials.

2, the red pomfret washed and gutted and cleaned, cut the back of the fish on the knife (optional), and then add salt, ginger and cooking wine coated evenly and marinated for a while.

3, green onions, ginger, garlic minced, hot pan cool oil, oil heat 7 into the red pomfret (available non-stick pan or put the pan burning hot, and then add oil, so that the fish do not break the phase).

4, to turn the fish, to shake the pan, the fish can follow the movement and then turn, fry to both sides of the golden brown fish.

5, the bottom of the pot to leave the bottom oil, add onion, ginger and garlic stir fry flavor, add bean paste.

6, add soy sauce, bean paste must be stir-fried out of the red oil out of the sauce flavor, so that the cooking fish is more flavorful and good taste.

7, add beer (optional) and water to boil.

8, add red pomfret, boil and then put fish can get rid of fishy flavor. Because this is frozen not fresh fish.

9, high heat boil, add the lid to a small fire for about 20 minutes.

10, add chicken essence (in the juice before adding chicken essence, you can better flavor evenly).

11, to be one-third of the soup left to change the fire juice, soup thick when not much left off the fire can be out of the pot, can be sprinkled with cilantro section or green and red chili as a decoration on the table.

12, dry roasted red pomfret finished.