material
1 pomfret, shredded ginger, sliced garlic, chopped green onion, salt, a little chicken essence, sugar, soy sauce, soy sauce.
working methods
1. Wash pomfret, cut pomfret several times, marinate with salt for a while, shred ginger, slice garlic, and cut onion into chopped green onion.
2. Dry the pickled pomfret with a clean rag, pour oil into the pot and heat it. Put pomfret on both sides, turn off the heat, add shredded ginger and garlic in turn, add a little soy sauce (color), sugar, a little salt and chicken essence, and sprinkle with chopped green onion.
Second, the practice of steaming pomfret fish
material
1 pomfret (about 700g), 2 shallots, 40g ginger, 1 red pepper.
Seasoning a: salt 1 teaspoon.
Seasoning B: 65438+ 0 tsp of white pepper and 2 tsp of rice wine.
Seasoning material c: soy sauce 1 teaspoon.
working methods
1. Wash ginger and slice; Cut the abdomen of pomfret, remove gills and viscera, and wash.
2. Cut 2 knives lightly on both sides of the fish with a knife.
3. Apply material A evenly on both sides.
4. Put in a dish, add ginger and material B and marinate for 30 minutes.
5. Move the pomfret into the steamer and take it out after steaming.
6. Pour the extra soup on the plate.
7. Wash the onion, cut it into sections, remove the pedicle of red pepper, wash it, cut it into filaments, spread it on a pomfret plate, and pour it into C.
8. Heat 2 tablespoons of oil in the pot and pour it into the plate.
Third, the practice of dry burning pomfret fish
material
Pomfret, onion, ginger, garlic,
Seasoning: cooking wine, soy sauce, salt and sugar.
working methods
1 pomfret removes gills, cleans internal organs, and draws several lines on both sides of the fish with a knife;
2 onion, ginger and garlic are minced;
3 after the pot is hot, put the oil to 90% heat, fry the fish in the pot until golden brown, and remove the net oil;
4 Heat another oil pan, add onion, ginger and minced garlic and stir fry;
5 add fish, cook cooking wine, add soy sauce, salt, sugar and appropriate amount of water to boil, simmer slowly, so that the taste can fully penetrate into the fish;
6 When the soup is thick, put the fish in a plate and sprinkle with chopped green onion.
Fourth, the practice of spicy pomfret fish.
Brief introduction to the recipe Pomfret is also called long-tailed fish, long mouse, pomfret, mirror fish, flat fish and fork fish. Pomfret has the effects of invigorating qi and nourishing blood, invigorating stomach and essence, smoothing tendons and strengthening bones, and is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching bones and muscles. It can also be used to treat children's chronic physical weakness, qi and blood deficiency, fatigue and anorexia.
material
Pomfret, mushroom, onion, ginger, red pepper, pepper, Pixian red oil bean paste, Chili oil, cooking wine, white wine, salt.
working methods
1, diced red pepper, sliced ginger and minced onion.
2. Soak mushrooms in light salt water, wash and drain, and slice.
3. Wash the scales, gills, viscera, fins and tails of pomfret, cut three knives on each side of the fish, put ginger slices on it and pour cooking wine for a while.
4. Add water to the steamer to boil, add pomfret and steam for about 5 minutes, and pour off the steamed soup for later use.
5. Heat the wok and drain the oil. Add ginger and red bean paste and stir fry.
6. Add mushrooms and stir fry.
7. Add water to boil.
8. Add pomfret, add a little white wine and salt, and cook for about 20 minutes on medium heat.
9. Leave some soup in the pot and put it on the plate.
10, heat the wok, add Chili oil, pepper and red pepper, pour them on pomfret and sprinkle with chopped green onion.
skill
Zanthoxylum bungeanum and capsicum are adjusted according to their acceptability.