Braised Pomfret

Wash the pomfret, cut off the fins, and make cuts on both sides

Chop the onion and ginger and add it to the cooking wine, then add a little salt and rub it with your hands to bring out the flavor

Add the pomfret and marinate to remove the fishy smell

Chop onions, ginger and garlic, prepare dried chilies, peppercorns and aniseed

Marinate the pomfret for 15 minutes, remove the chopped onion and ginger, and use kitchen paper to absorb the surface moisture

Heat a non-stick pan, cut a piece of ginger and rub it all over the bottom of the pan with a spatula. This will prevent fish from sticking to the pan

Put oil in the pot, heat the oil and put the fish in the pot

Fry on both sides and change color

Turn the pot to one side, fry the dry ingredients, onions, ginger and garlic in oil until fragrant

Hold the pot upright and pour two spoonfuls of cooking wine along the edge of the pot

Release the water, the water must cover the fish

Put three rock candies

A small spoonful of salt, a small spoonful of five-spice powder, a small spoonful of chicken essence

One spoonful of light soy sauce, one spoonful of oyster sauce, and half a spoonful of dark soy sauce. Bring to a boil over high heat, then turn to medium heat and turn off the heat until the soup thickens

Put on a plate, sprinkle with chopped green onion leaves and coriander, and the finished product is

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