Composition details

Zhongshan fresh crisp pomfret 300g

2 sweet pepper (you can put pepper if you like spicy food)

Peanut oil, oyster sauce, a spoonful of onion, 4 garlic, 6 shredded ginger, 5g chicken essence and Jamlom salt.

Production steps

12 Wash and dice sweet pepper, peel and beat garlic, wash ginger and onion, and cut into sections and shreds respectively.

2. Wash the crispy pomfret and slice it for later use.

3. Add minced garlic, shredded ginger and peanut oil to crispy pomfret slices and marinate for 10 minute.

4. Heat some oil from the pan. When the oil is hot, add the sweet pepper, stir fry and put it away for use.

5. Wash the pot, heat the oil, and put the onions. When the onion is fragrant, put the marinated fish slices into the pot and stir fry quickly.

6. Stir in oyster sauce after breaking.

7. At this time, stir the fried sweet pepper evenly.

8. Sprinkle some salt and chicken essence and serve.

Braised crispy pomfret

Ingredients: half a catty of crispy pomfret (head and tail removed), 65438+ 0 catty of oily tofu, a little ginger, onion and garlic.

Process:

1. Ginger, onion and garlic are respectively minced for later use.

2. Wash the tofu and cut it in half.

3. Wash the fish and cut it into pieces.

4. Put the fish in a bowl, add one-third of ginger, onion and garlic, and a little salt, cornstarch, oil, oyster sauce and soy sauce.

5. Stir the materials evenly and marinate for about 30 minutes.

6. Stir-fry one third of ginger, onion and garlic in a frying pan.

7. Pour the salted fish pieces into the pot and fry them on low heat. When the surface hardens and sets, fry the other side.

8. Pour the cooking oil into the pot and put the remaining ginger, onion and garlic at the bottom.

9. Put the oily tofu and fish into the pot, and pour in the freshly marinated juice and appropriate amount of water.

10. Cover and simmer with high fire, then simmer with low fire until the juice is almost dry. Turn off the fire and sprinkle with chopped green onion.

Experience:

1. You'd better cut tofu in half, so it's easier to taste.

2. When frying fish, drain the water and add a little more oil, and then turn it over after setting, which is not easy to disperse.

You'd better put more water when stewing. Oil tofu absorbs water.

You can stew for a while after turning off the fire.