3 pomfrets

Pork belly100g

Proper amount of cooking wine

2 slices of ginger

Proper amount of soy sauce

Proper amount of onion

2 teaspoons of sugar

Proper amount of salt

Onion amount

2 green peppers

Three mushrooms

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Step 1

Wash and dry pomfret, put on a flower knife and marinate with salt and cooking wine for half an hour.

Second step

Flower knife pickling map

Third step

The surface of pomfret is covered with thin flour.

Fourth step

Pork belly diced

Step five

Cut each Zhong Qinghong pepper into small pieces, dice or chop onion and ginger, dice mushrooms, and reserve mushroom water.

Step 6

Pour the oil out of the pan. Add more oil to the pot. Fry the fish wrapped in flour in a pot, preferably one by one. The fish is golden on both sides, and the pot will stick to the pot.

Step 7

Take out the fried pomfret and put it on kitchen paper to absorb oil for later use.

Step 8

Add a little oil to another oil pan, or leave some fried fish and pork belly, and add spicy spices such as green pepper, onion and ginger.

Step 9

Add mushroom water, cooking wine, soy sauce and soy sauce to boil, and add water starch to thicken.

Step 10

Put the pomfret back into the pot, simmer for about 15 minutes on low fire, and collect the juice on high fire.

Step 1 1

First put the fish on the plate, then pour the sauce on the fish, and finally sprinkle with chopped green onion and red pepper.