material

Pomfret 1 strip, shredded ginger, sliced garlic, chopped green onion, salt, a little chicken essence, sugar, soy sauce, soy sauce.

method of work

1. Wash pomfret, cut the pomfret several times, marinate with salt for a while, shred ginger, slice garlic, and cut onion into chopped green onion.

2. Dry the pickled pomfret with a clean rag, pour oil into the pot and heat it, add pomfret to both sides, turn down the heat, add shredded ginger and garlic in turn, add a little soy sauce (color), light soy sauce, sugar, a little salt and chicken essence, and sprinkle chopped green onion to serve.

Method 2: Steamed pomfret

material

Pomfret 1 strip (about 700g), 2 shallots, 40g ginger, and red pepper 1 root.

Seasoning a: salt 1 spoon.

Seasoning b: white pepper 1 tsp, 2 tsp of rice wine.

Seasoning c: soy sauce 1 spoon.

method of work

1, ginger washed and sliced; Incise the abdomen of pomfret, remove gills and viscera, and wash.

2. Use a knife to lightly cut 2 knives on both sides of the fish.

3. Apply material A evenly on both sides.

4. Put it in a dish, add ginger and material B and marinate for 30 minutes.

5. Move the pomfret into a steamer, steam it and take it out.

6. Dump the excess soup in the plate.

7. Wash the onion, cut into sections, remove the pedicel of red pepper, wash, cut into filaments, spread it in a pomfret plate and pour C.

8. Heat 2 tablespoons of oil in the pot and pour it into the plate.

Tips

When steaming fish, spread 2~3 onions between the fish and the plate, so that there is a gap between the fish and the plate, and steam can completely convection in the four kinds of fish, which can not only shorten the time of steaming fish, but also remove the fishy smell.

Method 3: Dry-burn pomfret.

material

Pomfret, onion, ginger, garlic,

Seasoning: cooking wine, soy sauce, salt and sugar.

method of work

1 pomfret, clean gills, wash internal organs, and make several cuts on both sides of the fish with a knife;

2 onion, ginger and garlic are minced;

3 after the pot is hot, put the oil to 90% heat, fry the fish in the pot until it is golden red, and remove the net oil;

4 Heat another oil pan, add onion, ginger and minced garlic and stir-fry;

5 Add fish, cook cooking wine, add soy sauce, salt, sugar and appropriate amount of water to boil, and simmer slowly with low heat to make the taste fully penetrate into the fish;

6 when the soup is thick, put the fish into a plate and sprinkle with chopped green onion.

Method 4: Pan-fry white pomfret

material

"white pomfret 550g 1 tail", "a little salt", "too much white powder to be happy",

method of work

1: After thawing, cleaning and cleaning the internal organs, apply a thin layer of salt on both sides and let it stand for 30 minutes, then lightly sprinkle a layer of white powder to prepare for the pot ~

2: Put the white pomfret in a hot oil pan and fry for 5 minutes, then turn over and continue to fry until both sides are golden.

3: After taking the pot, you can squeeze lemon or eat it with pepper and salt ~