Pomfret because of less thorns, meat is delicious, by the public welcome, in fact, pomfret nutritional value is also very high, rich in protein, calcium, iron, and rich in unsaturated fatty acids, there is the effect of lowering cholesterol, in addition, also rich in selenium and magnesium. Fish, the most to maintain its freshness is steamed, but pomfret braised is also very tasty, the following to share a few practices:

Materials

Sea pomfret Garlic Onion?

Steps

1, pomfret scrape off the fish scales, cut open the stomach to remove the viscera and gills, and cleaned.

2, with a knife on both sides of the fish a few strokes, the knife is uniformly convenient to flavor the fish without deformation.

3, in the fish coated with salt and cooking wine, marinate for about 5 minutes

4, green onions cut into slices diagonally, ginger cleaned and sliced, garlic and star anise spare

5, marinated pomfret fish with kitchen paper inside and outside of the fish blood water juice wipe clean, hot oil in the pan, put onions, ginger and garlic fragrance, in the pomfret fish fried to the body of the fish bulging slightly, turn over.

6, frying, the fire is not too big, or fish skin easy to stick to the pot, do not use a spatula to turn directly, will destroy the overall effect of frying

7, frying out the fish flavor, in the cooking wine and soy sauce, sugar, and starch. (Starch ahead of time with water to melt)

8, small fire and cook slowly until the soup collected almost can turn off the fire, cooking period you can use a spatula will be dripping soup on the surface of the fish body, fully flavored.

Two: steamed pomfret practice:

Needed ingredients: pomfret a, green onions, ginger, cooking wine, white pepper, soy sauce

Methods:

1, pomfret gutted gills, cleaned the fish body to hit the knife. Then marinate with cooking wine and pepper for about 20 minutes.

2, ginger slices, green onion shredded spare.

3, put a few pieces of ginger on the plate, put the pomfret on the ginger, shredded green onions, ginger on the fish;

4, water boiling, put the fish into the pot on high heat steaming for 10 minutes;

5, out of the pot and pour off the water in the plate;

6, with the soy sauce poured over the fish, remove the ginger and shredded green onions, the oil is hot and poured over the fish, and finally sprinkle a little green onions can be!

Three: pan-fried pomfret practice:

Required ingredients: pomfret, black pepper, pepper, coriander, cumin powder.

1, will be ready to pomfret with a knife on the body cut flower knife to drain water spare.

2, the aromatic leaves chopped into close to powder, and then placed in a bowl, and then into the black and white pepper and cumin powder together and mix well.

3, the adjusted ingredients powder evenly coated in the body of pomfret.

4, hot pan with oil and a little salt, oil to 7% heat, under the pomfret fry until both sides of the golden brown can be. Fry the fish must not turn over frequently, so as not to deform the fish.