You can make braised pomfret. First of all, you should slaughter the fish, drain the water, cut several knives on the surface of the fish, heat the pot and drain the oil. When it is 50% hot, put the pomfret down and fry it, take it out for later use, save some base oil, add Pixian bean paste, stir-fry in red oil, add chopped green onion, minced garlic and Jiang Mo, stir-fry until fragrant, and then add.

You can also make steamed pomfret. You need to slice ginger and onion first, remove the viscera of the fish, clean the gills, cut the fish with a horizontal knife and put it in a soup plate, then put the meat slices, pepper, star anise, ginger slices and onion segments in a steamer, then steam them with strong fire, remove the meat slices, pepper, star anise and onion ginger, pour the original soup into the pot, add a little salt to taste and boil.

You can also make pomfret with scallion oil. Slaughter the fish first, clean it, cut both sides, marinate it with some chicken essence, and steam it in a steamer for about 10 minutes. After taking it out, pour out the excess water, sprinkle some chopped green onion, soy sauce and hot pot, add oil, stir-fry dried Chili and ginger, and then sprinkle it on pomfret.

How to deal with pomfret?

The head of pomfret is relatively small, so it generally does not need special treatment or removal, so it needs to be scraped. Because its scales are very slippery and thin, it is not easy to scrape, so it should be scraped from the tail and the gills should be pulled out directly. If the head of pomfret has a hard place, you can see gills in the shape of red fans. As long as you drag it down, the internal organs of pomfret will be removed.

How to make pomfret?

You can make dry roasted pomfret. You need to prepare a pomfret, garlic, ginger, onion, salt, steamed fish sauce and cooking wine. First, wash the fish and put it on a flower knife, then put some salt on it, add cooking wine and onion and ginger to marinate 15 minutes. Then, remove the water from the onion and ginger and blot. Add oil to the pan and heat it. Take out onion and ginger and saute until fragrant.

Stir-fry pomfret with mustard, prepare pomfret, soy sauce, chives, mustard and pomfret head, marinate with wine, ginger juice and salt, fry the processed pomfret in a pot until both sides are golden, add mustard and soy sauce, stir well, then wrap the sauce on both sides, put down the chives and stir fry.

You can also make fried pomfret. You need to prepare some pomfret, flour, oil, salt and cooking wine, clean pomfret, remove internal organs, then cut into strips, add appropriate amount of salt and cooking wine, and marinate for 10 minutes or more. Each pomfret needs to be wrapped in flour, and a proper amount of oil should be added to the pot.

Prepare some tomato sauce, some pomfret, pepper, balsamic vinegar, soy sauce, white sugar, cooking wine, salt, onion, ginger, corn starch and pomfret, clean them, then marinate them with salt, ginger, onion and cooking wine, and add some soy sauce, pepper, white sugar and tomatoes to a small bowl.