I am not very interested in fish food, but there is no resistance to one of the fish, it is pomfret, probably because my dad likes to make fish very much, and it is particularly delicious, when I go to school, I always have to do pomfret to supplement my nutrition, eat so many years, or did not eat enough.
Pomfret has always been known for its preciousness, many people like its tender meat, delicious taste, but there are very few thorns, and the fat of the fish contains a variety of unsaturated fatty acids, so how much to eat do not have to worry about getting fat. Pomfret is divided into large, thick silver pomfret and small, thinner dark pomfret, of which silver pomfret has a higher nutritional value. When purchasing, you should choose pomfret with full eyes, transparent cornea, tight scales on the surface of the body, and silvery color, and do not buy pomfret with sunken eyes and fine scales.
Steamed pomfret
Royalties
Pomfret, 150 g, cooking wine, oil, salt, steamed fish soy sauce, green onion, ginger, red pepper.
method
1. Slice the ginger on the bottom of the dish, wash the pomfret, remove the cheeks, cut the surface, code on the ginger slices, smear a little salt on both sides, pour in the cooking wine, put the ginger shreds, boil the water, steam for 7 minutes in the pot on high heat, turn off the heat and simmer for 2 minutes.
2. When steaming the fish, make some green onions to play with, cut the circle with red pepper, remove the seeds, insert the onion tube, and cut it with scissors
Remove the steamed fish and drizzle with a little steamed soy sauce.
3. Put the onion tube, heat the pot and burn a little oil, boil and drizzle on the onion tube to stimulate the aroma.
4. Serve a plate of steamed flat fish in shallot oil for 10 minutes.
Dry-roasted pomfret
Pomfret, shiitake mushrooms, red pepper, squeezed vegetables, green onions, ginger, garlic, soybean paste, soy sauce, soy sauce, soy sauce, pepper, oyster sauce, sugar, cooking wine, wide oil.
1. Buy the fresh pomfret to remove the gills, dig out the internal organs, wash it, and remember to scrape the skin with a knife. Then put the washed pomfret on the cutting board and cut it into a diamond shape with a knife, not cutting it, so that it tastes good. Place the cut pomfret on a plate, drizzle with a little soy sauce, spread evenly and marinate for 10 minutes.
2. Next prepare the ingredients, peel and wash the green onion, ginger and garlic, cut the green onion into sections, garlic cut and spread, slice the ginger, put the soybean sauce in a small bowl, cut the red pepper into small pieces, and cut the red green pepper into small pieces. Add a bowl of sauce to a small bowl, soy sauce, soy sauce, oyster sauce, chicken essence, pepper and sugar, and boil it in boiling water.
3. Pour a sufficient amount of oil into the pot, heat the oil to 90% heat, add the pomfret, fry it in high oil for 1 minute to fish out the oil control, the skin of the fish is fried golden.
4. Raise the pot, pour in the appropriate amount of oil, heat the oil, put in the onion, ginger and garlic, turn on the low heat, fry out the aroma, put in the dried chili pepper segment, fry the red oil, and then add the soybean sauce to fry the aroma. Add diced shiitake mushrooms, squeezed vegetables, diced red peppers, and those who do not like to eat spicy can also not be put in, all stir-fried, pour in the prepared sauce and stir-fry well.
5. Add the pomfret, pour in the appropriate amount of cooking wine, boil the soup and shake the pot, add the appropriate amount of boiling water or broth, cover the pot and cook for 8 minutes. The fish is cooked and ready to come out of the pan, slowly serving with two shovels, carefully crushed. Then pour the thick soup on top of the fish, sprinkle with coriander and garnish, and you can eat.