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Carrot braised pomfret

2024-11-17 03:00:11 794

When making braised fish, adding a few slices of white radish makes the fish taste fresher, and the radish absorbs the fresh and fragrant taste of the fish. As a result, the fishy smell of the fish and radish are completely gone, leaving only freshness and fragrance< br>

Details of ingredients

Pomfret1 article
White Radish200g
Teriyaki sauce 1 tablespoon
Cooking wine1 tablespoon
White sugar1 small spoon
salta little

Technique

difficultySimple
workmanshipburn
tastesalty and savory
timeTwenty minutes

Steps to make Carrot braised pomfret

1. Clean the pomfret, make flower knives on both sides, add salt, cooking wine, and ginger slices to marinate for a while;
2. Cut the white radish into thin slices (try to be as thin as possible);
3. Slice scallions, ginger, garlic, and diced red chili and scallions;
4. Coat the pomfret evenly with an appropriate amount of dry flour and shake off any excess flour before putting it into the pot;
5. Fry the pomfret in an appropriate amount of cooking oil until both sides turn golden brown;
6. Start another wok and stir fry scallions, ginger, and garlic slices;
7. Add pomfret and radish slices, along with soy sauce;
8. Add cooking wine and shake the wok to evenly distribute the seasonings;
9. Add white sugar and chicken essence, shake well;
10. Add boiling water, slightly cover the ingredients, bring to a boil over high heat, then simmer over low heat until the fish is cooked;
11. Use an appropriate amount of water starch to thicken the sauce;
12. Sprinkle with scallions and red peppers.