After the festival, fish is an indispensable dish on the table, borrowing the sound of "more than enough every year", which means beautiful and rich.
In the past, the fish on the New Year's dinner table was a kind of decoration, which could only be seen and could not be eaten, and it needed to be served with all its tails. Nowadays, although it is no longer done, a whole fish is still necessary to be served. Fish can be eaten, but some should be kept, so that it should be "more than enough every year".
Golden pomfret, "gold" means wealth, "pomfret" sound "chang", has the meaning of prosperity; this fish not only has a good name, but also has a thick flesh and thorns, and is also suitable for the elderly and children in the family. Of course, there are their own customs and eating habits everywhere, don't say this, everyone buys golden pomfret, then the price increase can not blame me Oh.
Haha, all when it's a joke, come according to your liking.
The golden pomfret looked at it and thought it was a flat fish, but it was not. See the picture below, the body is much smaller than the golden pomfret, it is also more flat, the body is scaleless, the meat is very tender, and the price is several times more expensive than the golden pomfret. If there is such a big golden pomfret on our map, the flat fish cannot be taken down without one hundred and eighty pieces.
The meat of golden pomfret is thick and solid, and the taste is older than that of flat fish, but it is also still fresh, and the braised pork is particularly flavorful and very durable. There is a main thorn and several neat thorns all over the body, and it is very reassuring to eat. This fish has to have 2 pounds, not only can it be eaten Chinese New Year's Eve rice, but it is not eaten until the third day of the first year, and it is really "more than every year".
If you want the skin of the fish to be neat and beautiful, and the meat is still flavorful, the fish will be solved by smearing some materials on the body.
【Ingredients】 1 golden pomfret, 1/2 green onion, 1 head of garlic, 1 piece of ginger, 1 piece of dried red pepper, 1 gram of salt, 6 grams of sugar, cooking wine, 20 grams of soy sauce, 20 grams of oyster sauce, water to taste, a little flour
【Production】
1. Golden pomfret to gill, to the internal organs, to the abdomen of the black membrane, scraping scales, inside and outside clean;
2. Dry the water in the abdomen, cut two flower knives on the surface of the body, and pour a thin layer of powder;
3. Seasoning is ready, not limited to these, can be adjusted according to their own taste, more add star anise, peppercorns, etc.;
4. Pour more oil into the iron pot and heat the oil in the hot pot;
5. Put the golden pomfret into the pot, heat it on medium-low heat, do not turn the fish body or shake the pot, first fry for 3 minutes;
6. Lift the pot and let the oil flow to the head and tail of the fish that are not easy to be infiltrated;
7. After the bottom is fixed, use a shovel to help turn the pomfret over, and fry the other side over medium-low heat for more than 3 minutes to set;
8. Put the green onion, garlic pieces, ginger slices and dried chili peppers into the pot and sauté them in the remaining oil to create the aroma;
9. Pour cooking wine along the edge of the pot to remove fish, then pour soy sauce, salt, sugar, hot water, oyster sauce, bring the soup to a boil, turn the heat down, cover and simmer for 15 minutes;
10. Scoop the pomfret into a dish and thicken the remaining broth and drizzle over the fish.
【Apple Private Talk】
1. The golden pomfret has fine scales, which must be scraped clean and then cooked, otherwise the fillets are hard and affect the taste;
2. The pomfret meat is thick and solid, and it is easy to draw two flower knives to facilitate flavor and shorten the cooking time;
3. Iron pan, non-stick pan can fry fish, hot pan hot oil, fish into the pan after the do not turn, wait for the bottom of the fillet water evaporated and fried after you can easily get out of the pot.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love", a gourmet self-media, a special original food author, a health manager, and an international registered nutritionist at aci. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Chinese New Year's Eve meal #