Braised Pomfret
Overview
The W-3 series of unsaturated fatty acids contained in red pomfret meat has been clinically proven to be an important substance in reducing the occurrence of cardiovascular diseases. The cholesterol content of red pomfret is also lower than that of all animal foods. It also has the effect of nourishing qi and blood, relaxing muscles and bones.
Tags
Ingredients
Steps
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Clean and score the pomfret a few times.
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Sprinkle half a spoon of salt, 2 spoons of cooking wine, sprinkle dry powder evenly, marinate for a while, and then get the ingredients.
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Onions, ginger and garlic are ready.
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Heat oil in a pan and fry the fish on both sides until slightly hard. Dish out and set aside
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Heat oil in another pan, add a large spoonful of Pixian bean paste and stir-fry until red oil comes out, then add onion, ginger and garlic and stir-fry until fragrant.
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Pour half a pot of water, add soy sauce, dark soy sauce, vinegar, and sugar in order. After the water boils, add the fish and simmer over medium heat until cooked through.
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When there is a little soup left, sprinkle with diced chili peppers and pour the soup over the fish with a spoon to make it color faster. Remove the juice over high heat.
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Quite delicious! Pick up a piece of fish and dip it in the soup to beat the rice!
