Health Benefits
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Cooking wine: activates blood circulation and removes blood stasis
White sugar: Promoting blood circulation and removing blood stasis
Ingredients
Fresh Wuchang fish ( one ) | Onions ( 15 grams ) |
Ginger ( 10 grams ) | Pixian Douban ( 50g ) |
Vegetable oil ( Adequate amount ) | Salt ( A little ) |
Cooking wine ( one spoonful ) | MSG ( a little ) |
| White sugar ( a little ) | Soy sauce ( a spoonful ) |
Pepper ( a little ) | Starch ( a little ) |
How to cook pomfret
1. Scrape the scales of the fish, dig out the gills, remove the internal organs, wash both sides with a cross knife, and marinate with cooking wine and soy sauce.
2. Chop pork belly, garlic and ginger into small pieces, and chop green onions
3. After the pot is heated, pour in a little vegetable oil, fry the fish until it is slightly brown, and then fish it in In the plate, add the cut pork belly and stir-fry until golden brown, add the watercress and stir-fry the red oil, add ginger and garlic, cooking wine, soy sauce, fermented glutinous rice juice, salt, monosodium glutamate, sugar and water.Add the fried pomfret and simmer over low heat until the soup is slightly dry.Thicken the gravy with wet starch, serve on a plate and sprinkle with chopped green onion.
Tips
When cooking fish, simmer it slowly over low heat and cook it thoroughly.When it is almost cooked, be careful of sticking to the pan.The finished dish is bright red in color, tender in texture, slightly spicy and slightly sweet, and has a rich taste.
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