Steamed pomfret is a dish that uses pomfret as the main ingredient, shredded green onions, carrot shreds, green onion slices, and ginger slices as auxiliary ingredients, and salt, pepper, cooking wine, steamed fish soy sauce, and peanut oil as seasonings home cooking. Specific methods:

1. Wash the pomfret and cut it with a knife on both sides, deep into the fish bones;

2. Spread salt, pepper and appropriate amount of cooking wine on both sides, and put Add onion slices and ginger slices and marinate for about 15 minutes;

3. Turn on the steamer, put the pomfret in the steamer over high heat, cover it, and steam over high heat for 5 minutes;

4. When steaming the fish, prepare shredded green onions and cut a few shreds of carrots for decoration;

5. Remove the onions, ginger and excess fish soup from the steamed fish, and serve on a plate;

< p>6. Pour an appropriate amount of steamed fish with soy sauce;

7. Sprinkle with shredded green onions and carrots;

8. Heat an appropriate amount of peanut oil in a small pot, this one should be a little hotter , heat until the oil smokes slightly;

9. Pour the hot oil on the shredded green onions, and be sure to hear a "sizzling" sound.

Pompano, also known as white pomfret, pomfret plate, mirror fish, flat fish, and pomfret flat fish, is a species of silver pomfret belonging to the family Pomfretidae. It inhabits the middle and lower layers of the offshore sea and is mostly produced in Xiangshan Port and Zhoushan Ocean. Noodles are one of the specialties of sea fishing. Pomfret has a flat and tall side, oval body, about 40 cm in length, silver gray, small head, round snout, small mouth, and thin teeth. The belly disappears in adults. It feeds on crustaceans, etc., and its tail is shaped like a swallow's tail.

Pompano can be found in the coastal waters of Zhejiang in all seasons, and is most abundant after the beginning of summer every year. Because it has soft and few spines and delicious meat, it is loved by the elderly and children.

Pomfret can be eaten in a variety of ways, including steamed or braised. It can be eaten fresh or pickled. After the fresh fish is dried in the sun, cut into pieces, put into the distiller's grains, and hide it in the jar, which is the famous "grained pomfret". After autumn, the jar is opened for eating. , the taste is very good, and it is a stir-fried dish that can be paired with wine and rice.

Pan Lang, a scholar of the Qing Dynasty, praised in his poem "Pompano": "When the plums are sour, the wheat ears are new; after the plum fish comes, I dream of the bream; the spring dish tastes good at any time; it is not a waste of money to laugh. .

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