Arowana, a subtropical marine fish, has tight and delicate meat, high protein and low fat. It is rich in protein and other nutrient elements, and has the functions of invigorating qi, enriching blood, softening tendons and strengthening bones. Remove the arowana and clean it, put on a flower knife, rub off the mucus with yellow wine and salt, then clean it with clear water and put it in a reserved pot. When the vegetable pan is hot, add cold oil, fry arowana until golden on both sides, add ginger slices, pepper and star anise, stir fry, cook rice wine, add light soy sauce, add water (don't cover the fish) and cook until the foam.

After skimming the foam, change to slow fire, add salt, chicken essence and sugar to taste, cover and stew for 8 minutes. When the juice is sticky, change the fire to collect the juice, pour in a small amount of starch and a small amount of raw oil, put the pan on the plate, and sprinkle with fragrant lai. Wash turmeric, cut into shreds, wash onion strips and cut into Beijing onions, and cut millet into thin strips. Pour a small amount of yellow wine and edible salt to clean both sides of the fish, put ginger slices in the fish seam, and then cut some kumquat slices to seal the fish mouth and skin. Boil the water in the pot, put it in a steaming pan, put the golden pomfret in the pot, cover the pot and steam for 7 minutes.

After the golden pomfret is out of the pot, pour out the water at the bottom of the pot, add ginger slices, onion segments and shredded peppers, boil some oil in the pot, pour it on the golden pomfret, and finally pour some soy sauce to serve. Silver pomfret belongs to the species that will die if caught. The silver pomfret sold in the market is mainly chilled! After opening the sea in autumn, there will be fresh and unfrozen silver pomfret. The commonly used silver pomfret on the sea surface are mainly fish: silver pomfret (some areas are called silver pomfret, which is actually a better silver pomfret, not the same level as real silver pomfret), golden pomfret (yellow pomfret) and round pomfret (true).

Ma Hailong silver pomfrets are generally soft except fighting pomfrets, and few gangs commit crimes, and they mainly feed on their own. From the origin, pomfret in Bohai Bay is better than that in the East China Sea. But there are very few. The main practice of freshwater pomfret is actually the same as other fish species. Stew, steam, cook in sauce, dry and cook in soup. However, the fleshy ground of freshwater pomfret is really too thick and feels like wood residue. Personal advice should be stew, sauce boil, dry burn and burn thoroughly. This can make the fish taste complete and have a stronger taste.