-Dry roasted pomfret-
Ingredients: pomfret
Accessories: onion, ginger, garlic, minced meat.
Seasoning: oil, cooking wine, soy sauce, fermented grains, sugar, hot sauce, starch and corn starch.
Operation:
1. Wash the fish, tilt the knife edge every 2 cm on both sides of the fish, and cut the onion, garlic and ginger into powder;
2. Marinate the fish with soy sauce, dip it in a little raw flour, put oil in the pot and heat it to 80%, fry the fish in oil until golden brown, and take out the clean oil;
3. Put oil in the pan, saute shallots, ginger and minced garlic, saute minced meat, add hot sauce, stir-fry until red oil is produced, add wine, soy sauce, sugar and water to boil, add pomfret, simmer for 8 minutes, take pomfret out and put it on a plate, and turn to high fire to collect juice.
Second, curry pomfret
Ingredients: oil curry, pomfret, onion, chopped green onion, minced garlic, soy sauce, salt, pepper and monosodium glutamate.
Exercise:
1. Spread the oil curry evenly on the cleaned pomfret, marinate with soy sauce and salt for more than 2 hours, and cut chopped green onion and garlic into small bowls for later use.
2. Stir-fry onion and minced garlic in oil, add pomfret and marinade and stir-fry. When the fish is cooked, add a little onion and sprinkle with pepper and monosodium glutamate.
Third, lemon pomfret (microwave method)-
Ingredients: 700g pomfret, 60g butter, salt 1 teaspoon, pepper 1 teaspoon, water 1 teaspoon, coriander 1 teaspoon, lemon juice 1 teaspoon, lemon/.
Exercise:
1, mix lemon juice, chopped parsley and butter.
2. Wash and dry pomfret, and mix salt, pepper and butter evenly.
3. Put the fish in a plate, add water and heat at medium and high temperature for 6 minutes. You can decorate it with lemon slices after taking it out.