The method of frying pomfret is very simple, and it is one of the most distinctive dishes in China Hunan cuisine. Pan-fried pomfret is mainly based on flat fish, and cooking is mainly based on stir-frying. Flat fish is rich in unsaturated fatty acids, which can reduce cholesterol, and is also rich in trace elements selenium and magnesium.

Chinese name

Pan-Fried Pomfret

primary raw materials

Flat fish and celery

Does it contain preservatives?

no

Suitable crowd

Young people, old people

quick

navigate by water/air

Method 1: Method 2: Method 3: Process tips, recipes, nutrition recipes, grams.

Basic information

Recipe name: fried pomfret

Gourmet: Hunan cuisine

Production materials:

Material: 300g flat fish.

Accessories: 20g celery, 70g tomato, 50g onion and 30g red pepper.

Seasoning: ginger 5g soy sauce 30g sugar 10g salt 1g liquor 20g onion 20g vegetable oil 20g.

Method 1

1. The pomfret is eviscerated, the head and tail are washed, the fish body is cut open, the big bones are removed, and then the fish is reserved;

2. Wash and dice tomatoes and onions; 3. Wash and chop celery;

Pan-Fried Pomfret

4. Wash red pepper, remove seeds and slice obliquely;

5. Shred ginger and minced onion for later use;

6. Fish seasoning (soy sauce 30g, sugar 10g, salt 1g, white wine 20g, chopped green onion 20g) mix well, marinate for about half an hour and take out;

7. Fry the fish in 20g hot oil until golden brown.

Method 2

Method for frying pomfret

Cuisine and efficacy: anti-aging recipes for Hunan cuisine, indigestion recipes, spleen-strengthening appetizing recipes, anti-cancer recipes.

Technology: fried dumplings

Production of pan-fried pomfret: Ingredients: 300g flat fish.

Accessories: 20g celery, 70g tomato, 50g onion (white skin) and 30g pepper (red tip).

Seasoning: ginger 5g, soy sauce 30g, sugar 10g, salt 1g, white wine 20g, onion 20g and vegetable oil 20g.

The method of frying pomfret;

1. The pomfret is eviscerated, the head and tail are washed, the fish body is cut open, the big bones are removed, and then the fish is reserved;

2. Wash and dice tomatoes and onions;

3. Wash and chop celery;

4. Wash red pepper, remove seeds and slice obliquely;

5. Shred ginger and minced onion for later use; 6. Fish seasoning (soy sauce 30g, sugar 10g, salt 1g, white wine 20g, chopped green onion 20g) mix well, marinate for about half an hour and take out;

7. Fry the fish in 20g hot oil until golden brown.