Today's dish is a dish made of fish as the main ingredient, which is a famous dish in Fujian, called a poinsettia, this fish has black and white, but a pomfret is mainly made of black pomfret.
Pomfret is a famous dish in Fujian and belongs to Fuzhou cuisine. Fuzhou cuisine is a round shape, more called a product. The Pomfret is made of whole pomfret simmered, which is flat and slightly round, delicate and tender, and has a delicious and luscious taste. Pomfret is one of the best fish. Its scales are fine, the flesh is tender, and the bones in particular are soft and fragrant. There are two kinds of pomfret, the color is gray and black, and the slightly fat person is called black pomfret; The color is silver and white, and the body is slightly flattened, which is called white pomfret, and it is advisable to use black pomfret to cook a pomfret.
Pomfret is one of the best fish. Its scales are fine, the flesh is tender, and the bones in particular are soft and fragrant. It is rich in unsaturated fatty acids, has the effect of lowering cholesterol, and is also rich in trace elements selenium and magnesium. It has a preventive effect on cardiovascular diseases such as coronary arteriosclerosis, and can delay the aging of the body and prevent the occurrence of cancer.
Ingredients to be prepared: Pomfret (750 g) Excipients: Starch (15 g)
Seasonings to be prepared: White sugar (20 g) Pepper (1 g) Soy sauce (15 g) Peanut oil (60 g) Garlic (10 g) Rice wine (20 g) Curry (1 g) Balsamic vinegar (20 g) Monosodium glutamate (5 g) Sesame oil (10 g)
【Start making】The first step, first prepare all the above ingredients, then process the fresh pomfret you bought back, cut it into the abdomen and remove the internal organs and wash it, and cut the cross knife on both sides of the fish body, and pull a knife in the middle;
The second step, then use 5 grams of soy sauce and 10 grams of rice wine to marinate the pomfret, and then roll the dry starch evenly;
Fresh pomfret, delicious and nutritious pomfret, less thorny meat, very tasty, steamed, braised are delicious, deep sea pomfret, interested in it to see it.
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Step 3, wash and heat the frying pan, wash and heat the frying pan, pour the appropriate amount of peanut oil into the pot, burn it to 80% heat, fry the pomfret into a golden brown, pour it into a colander to drain the oil;
Step 4: Then use the remaining oil left in the wok, heat it on the back heat, sauté the garlic cloves, add 100 ml of bone broth, balsamic vinegar, monosodium glutamate, sugar, curry powder, pepper, sesame oil, soy sauce, rice wine and bring to a boil;
Step 5: Then add the pomfret in the oil, simmer over low heat until the juice is sticky, and plate it. The edge of the plate can be decorated with tomato slices or radish shredded and green onion to accompany the meal;
It should be noted that when frying pomfret, pay attention to two problems. One is that the dry starch must be rolled evenly, otherwise there will be a phenomenon of bursting oil, which is easy to hurt people. The second is that the soft and hard fish should be moderate, the frying is soft, and it is not easy to take out after simmering. After the frying is hard and simmered, the fish is still relatively strong and does not meet the requirements of the dish.
Seafood is fresh, how to choose fresh pomfret? First of all, use your fingers to press the fish body, the better the elasticity of the fish, the fresher the fish. Secondly, look at the scales close to the fish body, the fish body is firm, and it is better to have a shiny one. Look at the gills of the fisheye, the fresh pomfret has full eyes, transparent cornea, and the gills are purple-red or clear and bright.