Pomfret also has the nutritional characteristics of marine fish: it is rich in high protein, unsaturated fatty acids and various trace elements. I arranged this for you.

1. Steamed plum juice

material

Pomfret, plum, shredded ginger, red pepper

working methods

1. Chop the plums and put them on the fish. Add shredded ginger and red pepper.

2. Steam after boiling 10 minute.

3. Steam, pour out the juice and pour in the hot oil.

4. Slightly sour and spicy, so appetizing.

Second, home-cooked braise in soy sauce

material

1 pomfret, 1 garlic cloves, 1 ginger, 1 shallots, 1 Chili,15ml soy sauce, 5ml soy sauce,15ml cooking wine.

working methods

1. Rinse pomfret with clean water after eviscerating, and cut two or three knives diagonally on both sides of the fish.

2. Add salt, 5ml cooking wine and ginger slices for a while.

3. Slice garlic, mince pepper and mince onion.

4. pat a little dry starch on both sides of pomfret for use.

5. Heat the wok, wipe the bottom of the wok with ginger, add a little oil to heat it, put the pomfret in the wok, fry it on low heat until both sides are golden, and then drain the oil.

6. Leave a little base oil in the pot, saute shallots, ginger and garlic slices, add pomfret, add soy sauce, soy sauce, cooking wine and sugar.

7. Add appropriate amount of water, equal to pomfret. When the fire boils, turn to low heat and cook until the soup is thick. Take the pomfret out of the plate.

8. The remaining soup is thickened with water starch on pomfret, and finally sprinkled with shallots.

Third, salt and pepper.

material

1 white pomfret, 4 shallots, 20g ginger, 1/2 teaspoons pepper, 2 star anise, a. 50㏄ water, 1 teaspoon rice wine, 1 teaspoon salt, b. 65438+

working methods

1. Wash the fish and cut several knives on both sides of the fish; Wash onion and cut it in half; Peel and slice ginger; Spare.

2. Mash onion, ginger slices, pepper and star anise, and mix with seasoning A to make sauce. Marinate the fish for about 5 minutes, then drain.

3. Heat a pot of oil, the oil temperature is about 180℃, fry the fish in the method of 1 until the skin is golden and crisp, and pick up the plate.

4. pour Meilin spicy soy sauce on the fish, and cut the other two onions into chopped green onions and sprinkle them on. Heat 1 tbsp oil and pour it over chopped green onion.

Fourth, dry burning

material

Pomfret, oil, sugar, carved wine, minced meat, soy sauce, vinegar, sweet noodle sauce, sesame oil, cooked lard, onion, shredded ginger, shredded dried Chili, red and green pepper.

working methods

1. Scrape the pomfret clean, make several cuts on both sides of pomfret to taste, and dip it in soy sauce evenly.

2. After the wok catches fire, hold the fish in one hand and pour the oil on the fish in the other hand to shape it.

3. Heat the pot with lard, add shredded onion and ginger, stir fry, add shredded Chili, shredded pork and sweet noodle sauce, add broth, soy sauce, sugar, carved wine and vinegar to boil, and then add pomfret to cook until cooked.

? Put diced red and green peppers into the soup. When the soup is almost dry, pour sesame oil and monosodium glutamate on it, turn to a wok, put the fish in a plate, and sprinkle all kinds of ingredients on the fish.