Health benefits
Pomfret: protect liver, enhance immunity, delay aging
Carrot: enhance immunity, protect eyesight, anti-cancer and prevent Cancer
Celery: Pinggan
Ingredients
Pompano ( Two ) | Carrot ( a little ) | Celery ( a little ) | Ginger ( a little ) |
Edible oil ( An appropriate amount ) | Table salt ( One spoonful ) |
Soy sauce ( Two spoons ) | |
White sugar ( Two spoons ) | Water ( appropriate amount ) |
Braised pomfret How to cook fish
1. Remove the internal organs of the pomfret and clean it clean.Shred the carrots, chop the celery into sections, and slice the ginger.
2. Use kitchen paper to absorb the water from the pomfret.Pat a layer of dry flour evenly on the fish to cover the entire fish.
3. Heat the pot and add appropriate amount of cooking oil to the pot.Heat the oil to 60%, add ginger slices and sauté until fragrant.
4.Put the pomfret into the pot.Don’t move it in a hurry as soon as you put it in.
5. Fry over low heat and pay attention to the edges of the fish.When the edges of the fish turn slightly yellow, , shake the pan gently, if the fish will move, it means the bottom has been fried and set.
6. Gently turn the pomfret over, and do not move it in a hurry until it is fried.Golden on both sides.
7. Fry both pomfret until golden brown on both sides.
8.Add an appropriate amount of water, enough to cover the fish body.
9.Add two spoons of soy sauce.
10.Two spoons of sugar.
11.A spoonful of cooking wine.
12. Stir for a while and bring to a boil over high heat.
13. Cook until the soup in the pot boils.Add a spoonful of salt to taste.
14. Gently turn the fish body so that both sides of the fish can absorb the soup evenly.
15. Cook until the soup gradually thickens, turn to low heat and simmer slowly.
16.Cook until the juice is reduced and take it out of the pot.
17. Remove and plate.
18. Add shredded carrots and celery segments to the pot, stir-fry with the soup in the pot.
19.Fired to death.
20. Pour the sauce over the fish.
21.The fragrant braised pomfret is ready.
22. Delicious braised pomfret, I wish you all a prosperous year.
Tips
1.Pat some flour on the fish so that it will not break easily when frying the fish.
2.Make a few cuts on the fish so that the fish skin has more space to expand and contract during the cooking process and the skin will not peel off.It also makes the fish more flavorful and cooked more thoroughly.
3.Fish itself is a very fresh ingredient, so you can add no MSG or less MSG during the cooking process.Adding too much MSG will affect the freshness of the fish.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
