Steamed pomfret is a kind of edible fish suitable for all ages, with few spines and tender meat, and soft and fatty bones. Pomfret is usually steamed or braised. Steaming can set off the sweetness and delicacy of fish, which is very suitable for people's light taste. If you braise in soy sauce, fry pomfret first, then braise in soy sauce, which can make the fish delicious and taste first-class! Here's how to steam pomfret fish.

The practice of steaming pomfret;

Material: 400g flat fish.

Accessories: pork ribs (pork belly) 100g.

Seasoning: salt 3g cooking wine 3g pepper 3g star anise 3g onion 4g ginger 3g.

1, prepare materials.

2. After the fish is washed, it is not only easy to steam, but also more delicious.

3. Put the fish in a bowl, add onion, ginger, 1/4 teaspoon salt and 1 tablespoon cooking wine, and marinate for about 15 minutes.

4. Spread a layer of minced onion and ginger on the bottom of the dish (also put some in the fish belly), and then put the fish with Chinese sauerkraut.

5. Boil the water in the pot, steam the fish for about 6-8 minutes, and then steam for 2 minutes after turning off the fire.

6. Take out the steamed fish.

7. Pour in a proper amount of steamed fish drum oil.

8. Sprinkle shredded red pepper and onion, and then pour a little hot oil.

Tips for steaming pomfret

1. Steamed fish had better be marinated to make it more tasty. Direct steaming is not recommended.

2. For fish with heavy fishy smell, you can put some onions and ginger on the fish. After steaming, remove the onions on the surface and replace them with fresh ones, otherwise the yellow color will affect the appearance and taste.

3, pay attention to the time when steaming fish, it tastes bad when it is too old.