Pomfret is a relatively common fish in our country, in different places there are mirror fish, flatfish and other names, mainly because it is round and flat interesting body type, it is edible and ornamental fish.

And pomfret has a thick meat, less spiny, tender, nutritious and other advantages, so it is also very tasty and very popular a kind of fish, the following we will recommend pomfret practice.

This is one of the simplest practices, as long as the pomfret bought back to the phosphorus to remove the viscera clean up; each side of the two knives and then smeared on both sides of a layer of salt slightly marinated for half an hour into the flavor; frying pan hot oil, pomfret surface patted on a thin layer of white powder (so that it is not easy to break the skin), put into the pan on a small fire frying one side of the charcoal shaped turn over and frying both sides of the golden plate, a little sprinkle of pepper, and so on is very delicious, the pomfret is a very good fish. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

As a fish with thick meat and little odor, pomfret is also very suitable for steaming. After pomfret is clean, the body of the fish cut two knives smeared with a little salt and a little white pepper, a few slices of ginger, cooking wine marinade for a while; steamer hot water, after the water boils, put the fish into the steam on high heat for 10 minutes or so (depending on the size of the fish); steamed out of the water in the dish, remove the ginger and other steamed fish, put on the newly cut onion and ginger, burn a spoonful of hot oil drizzle to stimulate the aroma of the appropriate amount of soy sauce or soy sauce seasoning, you can on the table.

This dish is a little more troublesome than the above two prepared ingredients, but the sour and spicy appetizing, fresh and tasty, is still worth a try.

This time we use lemon juice, fish sauce, sugar and cooking wine in accordance with the ratio of 2:1:1:0.5 mixed into a sauce, and then add the sauce amount of one-third of the ginger and garlic paste mix, 2 millet chili pepper cut into circles with mixing, and finally under the appropriate amount of salt to taste, the basic completion of the steamed fish material.

Pomfret cleaned up, both sides of the change cut flower knife convenient flavor, plate spread on the green onion white ginger slices to put pomfret on, dripping with our modulation of the steamed fish material, after the water boiled into the steamer pot steam on high heat for about 10 minutes, take out sprinkled with chopped green onion, cilantro, lemon slices can be on the table. Pomfret itself is not particularly heavy fish fish, our steamed fish material also used a variety of fishy flavor materials, so basically there is no fishy taste, eat fresh and hot and sour while hot.