Braised Pomfret

Remove the fins and internal organs of the pomfret, make cuts on both sides, and drain the surface water

Cut green onions into sections, slice ginger, and mince garlic

To make braised sauce, add two spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of vinegar, and two spoons of sugar

After the oil is heated, sprinkle salt on the surface of the oil and then add the fish so that the fish will not stick to the pan easily

Put it into the oil pan without turning it. Fry the surface until golden brown. Flip and fry the other side

After frying both sides until golden brown, add the braised sauce. If you pour it all at once, you need to add a certain amount of cool boiled water. After the fire is boiled, turn to low heat. As the saying goes, "slowly cook tofu and fish", turn it over halfway. During the stewing process, try to pour the braised sauce on the fish so that it can absorb the flavor

After both sides have been seasoned, reduce the sauce over high heat, and when the braised sauce has thickened, place it on a plate and sprinkle with chopped coriander

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