Braised Pomfret

Overview

How to cook Braised Pomfret at home

Clean and drain the pomfret, then marinate it with an appropriate amount of cooking wine, salt, onions, and ginger for half an hour. Put an appropriate amount of flour in a fresh-keeping bag, add the pomfret, and shake vigorously to make the flour evenly coat the fish body
A thin layer of flour is evenly adhered to the surface of the fish. Although this layer of flour plays a big role, the skin will not break easily when frying the fish, and there will be no oil splashing
Heat the pan, pour in an appropriate amount of oil and add the flour-coated pomfret
Fry until golden brown on both sides
Add garlic, ginger slices, and scallion segments and stir-fry until fragrant

$Braised Pomfret step 5$
Pour in an appropriate amount of boiling water, add light soy sauce, dark soy sauce, sugar and a little salt, bring to a boil over high heat and reduce the juice
Take out the pan and sprinkle some chopped green onion