Pomfret, after catching, dies, is not alive, and is not liked by cantonese people. Teochew and Fujian people treat pomfret as a noble seafood, and only produce pomfret when feasting.
The authentic steaming method is to wash the pomfret, cross everything, slice the back of the fish on one side, and prop up with a bamboo branch, like a sail. Top with pickles, thin slices of shiitake mushrooms and shredded fat lard. The above soup is half steamed and half cooked, steamed until the fat pork melts, that is.
At this time, the meat is delicious, and the fish juice can be drunk as a soup, which is a high-end dish that cannot be tired of eating.
Shanghainese eat pomfret, most of them are smoked, the so-called smoking, is not really baked with smoke, but the pomfret cut into long pieces, fried until brown, and then soaked in sweet and sour five-spice powder.
Cantonese people eat pomfret, fry it all, add some salt is already very sweet. The skin is slightly charred and even more delicious.
Or teochew people do a little more, they like to half-fry the fish, even the commonly used peeled fish, after frying, add Chinese celery, pickled sauerkraut to cook. Replace it with pomfret, and it is advanced.
Inferior fish, such as manta rays or sharks, are chopped and cooked with salted sauerkraut
From Sunday to Sunday in my house, everyone gathers for dinner, often cooks fish porridge, and sells a single taste.
Don't underestimate this pot of pomfret porridge. First of all, buy a large pomfret, with shark fin and short tail eagle fish as the first choice.
The fish bones are lifted, chopped, and put into a fish bag, and the pomfret is only left with meat, so that it will not have a throat.
Wait for a large pot of porridge to roll, put in the fish bag, and then roll, you can put the thin piece of pomfret meat into it, turn off the heat. Fragrant pomfret porridge is ready.
Next to the large pot of porridge is a small heel. It is packed with: first, fish sauce; second, pepper; three, southern ginger mushroom; fourth, celery grains; fifth, chopped coriander; six, fried slightly charred dried shallots; seven, Tianjin winter vegetables; eight, green onions; nine, fine-grained lard residue and lard.
Whatever ingredients to add, whatever you like, can bring out the umami taste of pomfret, and the world is delicious.