Tea-smoked pomfret

Overview

There is a teacher in Shanghai, an old artist in her 90s. She said that she used to eat pork chops when she was not feeling well, and she immediately felt energetic after eating one pork chop. She was a very cute old man. Once I heard her talk about Cantonese-style smoked pomfret, it made me salivate, so I wanted to make it again. As I was doing it, it was different from what the teacher said. It was all done in the oven and there was no need to add salad dressing. It tasted pretty good. I still want to eat it next time.

Tags

• hot dishes
• oven dishes
• cantonese cuisine
• lunch
• students
• brown sugar
• cooking wine
• green tea
• little pomfret
• onions
• thirteen incense
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Clean the pomfret and make a few cuts on the back of the fish.

   

3. 3 Add onions, ginger, cooking wine, salt, and thirteen spices and marinate in the refrigerator for more than 2 hours.

   

4. 4 Remove the impurities from the surface, brush both sides with a layer of oil, and bake in the middle of the oven at 230 degrees for 10 minutes.

   

5. 5 Line a baking sheet with tin foil, add tea leaves and brown sugar.

   

6. 6 Place a steaming rack on top and place the grilled fish on the steaming rack.

   

7. 7 Then wrap the fish completely with tin foil.

   

8. 8 Continue at 230 degrees for 15 minutes in the middle, and then open it after 5 minutes.