Poached pomfret larvae in bean paste

Overview

Bean paste is golden yellow in color, contains protein, amino acids, and reducing sugars, and is rich in nutrients, mellow and fragrant. Puning bean paste has a salty and sweet taste and can be used as a dipping sauce and for cooking seafood, meat, and of course vegetables, especially fish.

Tags

• hot dishes
• home cooking
• bean paste
• celery
• chili shreds
• oil
• pomfret larvae
• shredded ginger
• white sugar

Ingredients

Steps

1. 1 Ingredients.

   

2. 2 Supplementary ingredients: Shred ginger, shred pepper, remove leaves and cut celery into sections.

   

3. 3 Wash the fish and put it in the pot first, then add bean paste, celery segments, ginger shreds, chili shreds, a little oil, a few sugars, and a little water. You don’t need too much water, just about the same as in the picture.

   

4. 4 Turn on the heat and cook covered for 4 minutes.

   

5. 5 The heat is medium to slow.

   

6. 6 Uncover after 4 minutes.

   

7. 7 Serve.

   

8. 8 Continue.

   

9. 9 Delicious little pomfret with delicate meat and few spines🐠