The home-cooked method of pomfret, the meat is tender and delicious, just a few simple steps, and you will see it at a glance

Today, I will share with you the home-cooked practice of pomfret, just a few simple steps, the specific steps are as follows:

1. Cut the pomfret from the flank, remove the gills and internal organs, and then rinse it clean; Tic-tac-toe knives are marked on both sides (for easier flavor and easier to ripen).

2. Put the processed pomfret into the basin, sprinkle a little salt on both sides and wipe evenly; Add green onions, shredded ginger and cooking wine and marinate for 20 minutes.

3. Prepare the ingredients needed to cook the fish later:

Shredded green onion, ginger, garlic slices and bean paste (if the bean paste feels too coarse, you can chop it first).

4. Take out the marinated pomfret and use kitchen paper to absorb the water on the fish.

[Do this step more, avoid splashing oil when frying, and it is not easy to stick to the pan]

5. Put oil in the pot, when the oil temperature is about 5~6 into the heat, put the fish that absorbs the water into the fry, don't be in a hurry to turn it over, wait for the bottom to set, shake the pot and turn over; Fry until both sides are set, then remove from the pan.

6. Stir-fry the shredded green onion, ginger, garlic slices and bean paste with a little base oil left over from the fried fish until fragrant, add an appropriate amount of water and a little soy sauce and stir well and bring to a boil.

Add the fried pomfret and drizzle with a little rice vinegar. Reduce the heat to medium, cover and simmer, turning in the middle. Simmer for about 15 minutes.

7. After the stew is done, first put the fish out and put it on a plate.

Then pour a little water starch into the pot to thicken, bring to a boil, and pour over the cooked fish.

You can also sprinkle with a little cilantro or chives to garnish.

To summarize in five simple steps:

One wash, two pickles, three frying, four stewings, five thickening.