Eating pomfret can benefit qi and nourish blood, nourish stomach and replenish essence, and is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching bones and muscles. Flat fish can also be used for children with chronic illness, deficiency of qi and blood, fatigue, loss of appetite and other diseases. After steaming in the steamer, steam the pomfret for about ten minutes, take it out, pick up the onion and ginger, and secrete soup from the fish plate. Pour the steamed fish sauce on the fish and code it with shredded onion. Pat a thin layer of white powder on the surface of pomfret (it is not easy to break the skin), put it in a pot and fry it on one side, turn it over, fry it on both sides until golden brown, and sprinkle with a little pepper. Delicious and fragrant. Wipe the blood inside and outside the pickled pomfret with kitchen paper, heat oil in the pot, add onion, ginger and garlic and stir-fry until the pomfret bulges slightly and turns over.

For Wenling people who have lived by the sea for a long time, it seems that there is a preference for seafood in their bones. And the seafood in Wenling is really delicious. No wonder Wenling people often say that "every homesickness will drool". If pomfret is the best way to eat, it must be steamed. Just wash the fresh pomfret, slice it with a knife, add a little ginger and onion to remove the fishy smell, and sprinkle a little salt to taste. The thorns of pomfret are soft and neat, and both fried pomfret and thorns can be eaten. So this kind of fish is also very suitable for the elderly and children.

Pomfret contains unsaturated fatty acids, which can effectively reduce cholesterol and has a very good therapeutic effect on people with hyperlipidemia and high cholesterol. In addition, it is quite suitable for marine fish with mild constitution, yang deficiency constitution and blood stasis constitution. The root cause is that fishermen cook women, and the theme is "breaking raw", which can be regarded as cooked, ensuring fresh quality and original flavor, so cooking time is short, links are few, and seasonings are few. This side is cut, and the gold side is the best. Turn to the other side and continue frying until the surface is golden. Take out the fish after frying, put oil in the pot, add onion, shredded ginger and minced garlic and stir-fry until fragrant. A delicious steamed pomfret is ready.