Small pomfret with scallion oil
Ingredients: two small pomegranates, appropriate amount of chopped green onion and ginger slices.
Exercise:
1. Wash the small pomfret, two knives on each side, put a piece of ginger in the knife and dip a little dry starch.
2. Sprinkle appropriate amount of salt, yellow wine, monosodium glutamate, pepper and garlic and marinate for 30 minutes.
3. Boil the pot with clear water and steam the pomfret in the drawer for 8 minutes. Sprinkle with chopped green onion.
4. Pour proper amount of cooking oil into the pot and bring to a boil. Pour the hot oil on the pomfret and stir-fry until fragrant.
Home-cooked braised pomfret
Ingredients: pomfret 1, garlic 1, ginger 1, onion 1, pepper 1, soy sauce 15ml, soy sauce 5ml, cooking wine 15ml, starch.
Exercise:
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 the right amount of water (water equals 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.
Jiaoxiang peacock pomfret
Main ingredients: one pomfret (about 600g), and auxiliary materials: 30g of green pepper, 20g of millet pepper, 20g of onion and 3 small peppers.
Exercise:
1. Slaughter pomfret, remove scales and wash internal organs. Cut off the head and tail of pomfret and cut the figure into pieces. Then marinate with ginger, onion, cooking wine and salt for 3 minutes.
2. Put pomfret on a plate and make it into a peacock shape. Then steamed in a cage, taken out and topped with sesame oil.
3. Heat 100g refined oil to 40% heat, put down chopped green pepper, millet pepper and onion, stir-fry until fragrant, and pour it on the fish to enjoy.
Obviously, several methods of braising pomfret are quite simple and suitable for family use. Eating more pomfret is good for your health. Change these methods and you won't feel tired of eating. Netizens can try more.