raw material

600g pomfret, 80g sour plum, 50g rice wine, a little onion, ginger and pepper.

manufacture

1. Wash pomfret, gouge out three knives on the fish, sprinkle rice wine and marinate 10 minute.

2. Peel and chop sour plum, mince onion, ginger and pepper respectively, put them together on pomfret, put them in a steamer and steam for 20 minutes.

Practice of white pomfret fish with sauerkraut

Material: * white pomfret 1 strip * sherry red 2 Liang * bamboo shoots 1 strip * pepper 1 strip.

* A little salt and monosodium glutamate * 65438+ 0/2 cup of stock * 65438+ 0 tsp of white powder.

Marinade: * 2 tbsp wine * 65438+ 0/2 tbsp salt * a little pepper, onion and ginger.

Method:

(1) Wash pomfret, obliquely cut the knife marks, and marinate with marinade for 20 minutes.

Steam in a steamer for 10 minute, and take out the onion and ginger slices.

(2) Wash snow red, cut into powder, dice bamboo shoots, and cut pepper into powder.

(3) Take out the oil pan, stir-fry the snow red with 3 tablespoons of oil, add bamboo shoots and seasonings, and boil.

Tick out the thin juice with white powder water and pour it on the fish.

Smoked pomfret with oolong

Ingredients: 900g pomfret.

Ingredients: 7 shallots and 5g ginger.

Seasoning:

(1) 2 tsps of soy sauce, 2 tsps of sesame sauce 1 tsp of wine 1 tsp of sugar 1 tsp of salt.

(2) 65438+ 0/2 teaspoon of sugar, 5g of oolong tea and 2 teaspoons of flour.

(3) A little sesame oil

How to do it

(1) Wash pomfret and cut 5 knives on both sides of the meat; Take 2 slices of ginger onion, add seasoning (1) and mix well. Marinate pomfret for 20 minutes.

(2) Add seasoning (2) into the wok, mix well, put it on the iron net, and five raw onions will appear on the iron net. Then put the pickled pomfret on the raw onions, cover it, smoke for 8 minutes with low fire, and put a little sesame oil on the plate.

mention

Green tea powder 1/2 teaspoons can be mixed with salad dressing to make dipping sauce, which is more delicious together.

Rose pomfret practice

Materials:

1 pomfret and 1 tablespoon sesame oil.

Marinade/seasoning:

1 tablespoon chopped green onion, pepper, garlic and Jiang Mo, and a little salt and wine.

Exercise:

1. Wash white pomfret, sprinkle with salt, marinate with wine, and steam in a steamer for 6 minutes.

2. Heat 3 tablespoons of oil and linseed oil, stir-fry the seasoning, stir-fry the rose petals in the oil for 10 second, and pour them on the pomfret. Serve.

Skills:

1. Steamed the first-class pomfret meat with original flavor, covered with crispy petal oil, and fragrant on the teeth and cheeks after the entrance.

2. Before steaming the fish, wait for the water to boil before putting it into the steamer. If you steam the fish over high fire, don't take too long to avoid the fish breaking.

Steamed pomfret with black bean sauce

Composition:

1 pomfrets, 2 tablespoons douchi, 1 pepper, 3 cloves of garlic and 1 onion.

Seasoning:

1 tablespoon wine and salad oil, 2 tablespoons soy sauce, 1 tablespoon sugar and a little pepper.

Method:

1. Pomfret trims the fins, cuts the edges on both sides of the fish, and puts them in a steaming tray.

2. Wash the lobster sauce, chop the pepper, chop the garlic and dice the onion, put them in a bowl together, add all seasonings and mix well, pour them on the fish, steam them in a pot for 10 minutes and then take them out.

Chaozhou steamed fish

Ingredients: pomfret: 1.

Ingredients: 40g of pickled cabbage, 4-5g of salted plums, 0/0g of water-soaked mushrooms/kloc-,4 small tomatoes (half large tomatoes) and 5g of shredded ginger.

Exercise:

1. Remove the gills of pomfret, take out the internal organs, and cut two sides of the fish; Soak mushrooms until soft and shred them. Shred sauerkraut or small pieces. Cut the tomatoes into pieces.

2. Spread half the mushrooms and shredded ginger on the bottom of the plate and put pomfret on it. At the same time, put the other half of mushrooms, shredded ginger, sauerkraut, tomatoes and salted plums on the fish (poke the plums with chopsticks, it tastes better). Then pour in 2-3 tablespoons of water.

3. put water in the pot, put it into the fish dish after the fire is boiled. Steam on high fire 10- 15 minutes. Sprinkle coriander on the pot and serve while it is hot.

Tip:

1. Steamed fish, be sure to choose very fresh fish, otherwise the fish will smell heavy and taste bad.

This method of steaming fish does not need seasoning, because pickled cabbage and salted plum are added.

I hope it helps you.