Eat fish in the new year, good luck! Fish is a must-have dish on the dinner table. Fish is homophonic with "fish". Eating fish in the New Year means one more year, one more fortune, a happy family and one more fortune. Share a delicious method of pomfret today and learn to shine in the new year in advance.
Pomfret is rich in protein, unsaturated fatty acids and vitamin A, which has the effects of protecting eyes and improving eyesight, benefiting qi and nourishing blood and enhancing immunity. Moreover, the thorn is less and the meat is thicker, and the taste is delicious, which is especially suitable for the elderly and children. Cooking a pot on New Year's Eve is nutritious and satisfying. It is really delicious!
1. When buying pomfret, you should try to choose pomfret with full eyes, silvery white color and elastic meat. Even stale pomfret will not taste good if cooked with more seasonings.
Pomfret can be dealt with directly by the boss. When handling it at home, all its internal organs and gills should be removed and washed several times with flowing water, especially the blood clots and black membranes in the fish's stomach, otherwise the fishy smell will be very heavy.
2. Cut the processed pomfret into 2~3 cm wide pieces with a knife, then add a proper amount of salt, pepper, soy sauce, oyster sauce, cooking wine and shredded onion and ginger, and marinate for 20 minutes to remove the fishy smell and taste.
3. Fish stewed tofu, the more stewed, the more fragrant! Let's take another piece of old tofu and blanch it or soak it in light salt water 10 minute to remove the beany smell, then cut it into small pieces, put it in the oil pan, and fry it into golden tofu pieces for later use. Then take a handful of leeks, wash them and cut them into 2~3 cm long sections for later use; Take more Chinese cabbage leaves and shred them for later use.
4. Add oil from the pan. When the oil temperature is 50% hot, add the pickled pomfret pieces and fry them. It is best to use kitchen paper to absorb excess juice in advance to prevent oil splashing during frying. Fry pomfret until the surface is golden yellow, push it to the side of the pot, then add a spoonful of soy sauce to the oil in the pot, stir-fry until it is fragrant, and then add an appropriate amount of water, which should not exceed pomfret.
5. Then take a casserole, first put the cabbage slices, then put the fried tofu slices, then pour the pomfret slices together with the soup into the casserole, cover the casserole, and continue to stew after the fire boils 15 minutes. As the saying goes, "A thousand tofu rolls a thousand fish". Although fish and tofu are tender, they are not afraid to cook for a long time. The longer it is cooked, the better it tastes. Tofu stew for a long time will be more chewy and fish will be more tasty. Just add enough water at a time, and try not to add water halfway, so as not to dilute the delicacy of fish.