Steamed pomfret
Ingredients: 400g flat fish.
Accessories: pork rib (pork belly)100g.
Seasoning: salt 3g cooking wine 3g pepper 3g star anise 3g scallion 4g ginger 3g.
Cooking method
1. Cut the onion and slice the ginger;
2. Wash the fish by removing gills and viscera, cut cross knives on both sides of the fish and put them into the soup plate;
3. Put onion, ginger, star anise, pepper and meat slices on the fish and sprinkle a little salt;
4. Put the fish dish in a steamer, steam it with high fire, take it out and remove the onion, ginger, star anise, pepper and meat slices;
5. Pour the original soup in the fish dish into the pot, add salt to taste, boil it, and pour it on the fish.
Pomfret with White Sauce
White pomfret raw materials:
Pomfret 1 strip (about 750g), milk100g, minced cooked ham 25g, lard 50g, soup100g, monosodium glutamate, refined salt, salt, ginger, onion and starch.
Practice of white pomfret:
1, remove scales, laparotomy, gills and intestines from pomfret, wash it, wipe the water inside and outside with a cloth, then put a flower knife on both sides of the fish with a knife, apply 2.5g of refined salt, sprinkle it with salt, add ginger and shallots, put it in a steamer12min, and take out the decanter.
2. Put the soup into a tripod, add monosodium glutamate, 2.5g of refined salt and starch water, and mix well. Take the tripod out of the furnace, add lard and milk, mix well, cook it, pour it on the fish, and spread the ham powder on the pomfret into two straight lines.
Yipin pomfret
Ingredients:
600g of pomfret 1 contract, 1 teaspoon of soy sauce and Shaoxing wine, 1 teaspoon of sugar and balsamic vinegar, a little of curry powder and pepper, and appropriate amounts of sesame oil, cornmeal and garlic.
Exercise:
(1) eviscerate the pomfret, make a cross knife at the head and tail on both sides of the pomfret, and make a cross knife in the middle, slightly marinate it with soy sauce (1/3) and Shaoxing wine (1/2), and then dip it in raw flour.
(2) Heat the pan, add oil, and when it is 80% ripe, fry the whole pomfret in the pan until golden brown, then pour it into a colander and filter off the oil.
(3) Leave a proper amount of oil in the pot, stir-fry garlic, add soup, soy sauce, sugar, curry powder, pepper, sesame oil, vinegar and Shaoxing wine, boil and pour pomfret, simmer until the juice is sticky and season when it is dry, take the pot and put it on a plate, and garnish the plate with tomato slices, shredded radish and onion eyebrows.
Pomfret in tomato sauce:
Wash the pomfret and drain it for later use, then boil it and add oil. When the oil is hot, fry the fish until both sides are golden. Put tomato sauce (a little water) in the pot and add sugar (as much as you like). After saccharification, pour it over the fish.
Pan fried pomfret
Ingredients: a yellow pomfret, bright red pepper, green onion, coriander, garlic, Laoganma-style lobster sauce.
Practice: clean the yellow pomfret inside and outside, and be sure to clean the blood, blood clots and intima in the fish belly. Cut two knives diagonally on each side of the fish to the bone of the fish, and marinate with cooking wine and soy sauce for about 30 minutes. Pickled fish: seed the red pepper, cut it into small pieces, cut the shallot and coriander into sections, and slice the garlic for later use.
The dry pan is very hot (in order to prevent the fish from sticking to the pan). Gently absorb the water from the fish body with kitchen paper, pour the oil into the pan, add the fish, fry it on medium heat until one side is golden, then turn it over and fry it until the other side is golden (the skin of the fish is soaked in soy sauce, so it is easy to fry the shell), and then take it out of the pan and put it on a plate. Don't turn the fish over during frying, it will spoil the fish.
Just use the oil of fried fish, saute garlic slices and red peppers, add a tablespoon of lobster sauce, pour in pickled fish juice, add some sugar and pepper, bring to a boil, add shallots and parsley, spray some cooking wine, and pour the juice on the fish, and you're done.
After eating a little ginger juice left over from the fish, I used it to make a meal. Wow, I ate another bowl, which was amazing.