When doing pomfret, pay attention to many aspects, first of all pomfret scales are small, easy to eat when stuck to the throat, and it is not good to remove the scales, do the fish, be sure to heat the oil first, you can add more hot water when cooking, stewing for a longer period of time the more flavorful. The nutritional value of pomfret is also very high, if there are children in the family if you eat fish must pay attention to the thorns first pick out.

Red pomfret", also known as "freshwater white pomfret", native to the Amazon a tropical / subtropical fish. Red pomfret fish meat contains unsaturated fatty acids W-3 series, by the medical clinic proved that it is to reduce the occurrence of cardiovascular disease important materials, red pomfret cholesterol content is also lower than all the animal food.

It has the effect of benefiting qi and nourishing blood, soothing tendons and bones. The main indigestion, anemia, soreness of the tendons and bones, numbness of the limbs.

The price of pomfret and pomfret itself is related to the size of the market strip weighing 350 to 500 grams of pomfret prices are generally around 24.00 yuan / kg, white pomfret 13 or 14 yuan a catty is very cheap, but sometimes the rate of increase will be very large, fishing moratorium period of one or two weight of small pomfret has been sold for 40 yuan a catty, the head of a slightly larger pomfret from 80 yuan rose to 120 yuan a catty. Red pomfret is cheaper, basically a catty are in the 5 to 6 yuan.

Because it belongs to the freshwater fish, used to do the steamed always feel a share of the earth can not get rid of the fishy smell, so the most delicious way or used to braise.

1, steamed pomfret

Main ingredients: pomfret 400 grams, green onions and ginger, 15 grams of cooking wine, salt 3 grams, 3 grams of soy sauce, 4 grams of sugar, 15 grams of oil,

Practice Steps

1, buy back the fish belly gutted and gills, cleaned. Control the water, or use kitchen paper to dry the water.

2, fish body smeared with a layer of salt and sugar, do not need too much, evenly smeared with cooking wine, the top layer of green onions, ginger marinade for a quarter of an hour. Half a pot of water in the pot, put on the steaming rack.

3, high heat to bring the water to a boil and put the fish plate. Cover the pot and steam for 8 to 10 minutes.

4, you can take off the green onion and ginger when you take out the pan.

5, drizzle a few drops of steamed fish soy sauce, sprinkle green onion and pour hot oil.

6, so a steamed pomfret is done

2, braised pomfret

preparation materials: pomfret a garlic, sugar, salt, chili, ginger, soy sauce, meat froth, soybean paste, green pepper.

Practice:

1, pomfret scrape off the surface of the small scales, remove the viscera, gills, clean, wipe off excess water with kitchen paper, one side of the cross cut, the other side of the same cut a word cut, so that when the burn is more flavorful.

2, add a little salt, cooking wine, inside wipe evenly, marinate for 15 minutes, and then the onion sliced, ginger sliced, garlic and chili ready, pot of oil to put the pomfret fry to both sides of the golden brown until, after the plate spare.

3, the pot of oil into the ready meat foam, dried chili peppers, garlic, sugar, soybean paste into the stir-fry flavor until,

4, stir-fry incense into the hot water is best to wait for the water to boil small open into the fried pomfret.

5, and then into the salt, chicken essence, and then use a spatula to pour the soup to the fish

6, large fire boil to a small fire, cover the lid, to be less soup when cease fire, the excess soup sweat dripping on the surface of the fish, and then cut some green pepper segments to put on the top of the plate to enjoy the food.

Plating