The golden pomfret is thick and solid, and the taste is older than other fish, but it is still good. It is especially delicious when it is braised in brown sauce and it is very tasty. There is a main thorn and a few neat thorns all over the body, so I feel relieved to eat.
[Materials] 1 golden pomfret, half a green onion, 1 garlic, 1 ginger, 1 dried red pepper, 1 g salt, 6 g sugar, appropriate cooking wine, 20 g soy sauce, 20 g oyster sauce, appropriate water, flour a little
1. The golden pomfret removes gills, viscera, black membrane inside the abdomen, scrapes the fish scales, and cleans them inside and out;
2. Wipe the water in the abdomen dry, cut twice on the surface of the body, and pour a thin layer of flour;
3. The seasoning is ready, not limited to these, you can adjust it according to your own taste, like star anise, pepper, etc.;
4. Pour more oil in the iron pan, heat up the pan and heat the oil;
5. Put the golden pomfret into the pot, heat it over medium and low heat, do not turn the fish body or shake the pot, fry for 3 minutes;
6. You can lift the pot to let the oil flow to the head and tail of the fish that are not easily infiltrated;
7. After the bottom is shaped, turn the pomfret with the help of a shovel, and fry the other side over medium-low heat for more than 3 minutes to finalize the shape;
8. Put the scallion, garlic, ginger, and dried chili into the pot, stir-fry with the remaining oil to create a fragrance;
9. Pour the cooking wine along the side of the pot to remove the smell, then pour soy sauce, salt, sugar, hot water, and oyster sauce. After the soup is boiled, turn to low heat; cover and simmer for 15 minutes;
10. Shovel the golden pomfret into the plate, and the remaining soup will thicken and pour it on the fish.
1. The golden pomfret has small scales, which must be scraped and cooked before cooking, otherwise the fish will be hard and affect the taste;
2. The golden pomfret is thick and solid. It is easy to taste when cut twice on the fish and can shorten the cooking time;
3. Both iron and non-stick pans can be used to fry fish. Heat the pan with hot oil. Don’t turn the fish after entering the pan. After the water on the bottom of the fish fillet evaporates and is frying, it can be easily separated from the pan.