Pomfret is a small and medium-sized fish with both edible and ornamental value in tropical and subtropical regions. There are about 500 to1500g pomfret, and the meat tastes like mullet. Pomfret has thick meat, few thorns, good taste and rich nutrition, and is a good natural nutrition. Liuzhou pomfret is flat and disc-shaped, with a thick back and a mouth at the end, which is unnecessary. Its body is white, silver scales, black tail and linear fins. The four colors are very beautiful.

Pomfret meat is delicious and can be canned. Fish scales can be used to make the luminous surface of decorations. It is a kind of precious edible economic fish, which has a large yield and is distributed in the coastal areas of China. Also known as silver pomfret. Commonly known as "Pingyu" (Hebei, Shandong), "Chepian Fish" (Jiangsu and Zhejiang) and "Pomfret" (Guangdong). Because there are few thorns, it is most suitable for the elderly.

nutritive value

Pomfret contains many nutrients. Rich in unsaturated fatty acids, it has the function of lowering cholesterol; It is rich in trace elements selenium and magnesium.

Edible efficacy

Pomfret has the effects of invigorating qi, nourishing stomach, smoothing joints, softening tendons and benefiting bones.

Pomfret recipe

Steamed pomfret

Composition details

condiments

silvery pomfret

project

condiments

pepper

1?o'clock

energy

1?o'clock

verdant

a stick

salt

1/4 teaspoons

Cooking wine

1 spoon

Steamed fish drum oil

Proper amount

step

After the fish is washed, painting flowers on both sides of the fish is not only easy to steam, but also more delicious.

Put the fish in a bowl, add onion, ginger, 1/4 teaspoon salt and 1 tablespoon cooking wine, and marinate for about 15 minutes.

Spread a layer of minced onion and ginger on the bottom of the plate (also put some in the fish belly), and then put the fish with Chinese sauerkraut.

Boil the water in the pot, steam the fish for about 6-8 minutes, and then steam for 2 minutes after turning off the fire.

Take out the steamed fish.

Pour in a proper amount of steamed fish drum oil.

Sprinkle with shredded red pepper and onion, and then drizzle with hot oil.

skill

1: Steamed fish is best preserved, which is more tasty. Direct steaming is not recommended.

2. For fish with heavy fishy smell, you can put some onions and ginger on the fish. After steaming, remove the onions on the surface and replace them with fresh ones, otherwise the yellow color will affect the appearance and taste.

Pay attention to the time when steaming fish. If it is too old, it doesn't taste good.

Braised pomfret

condiments

Pomfret 1 double.

condiments

Onion 4 ginger 1 garlic 8 cloves red pepper 4 edible oil salt 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon monosodium glutamate with a little water.

step

Remove the gills of pomfret, remove the abdomen and clean it.

Draw flowers on both sides of the fish.

Marinate with salt, white pepper and cooking wine 10 minute.

Drain the water on the fish surface before cooking.

Take the oil out of the pan, heat the oil, put the fish in and fry it over medium heat.

Fry on one side and then turn over. Fry on both sides and serve.

Saute shallots, ginger, garlic and dried red peppers with base oil.

Cook the braised soy sauce and add hot water to boil.

Add the fried fish, add sugar to taste, and pour the soup on the fish with a spoon.

Cover and stew over medium heat. When the juice is half collected, season with salt.

Collect the soup to your taste, add some monosodium glutamate (omitted), sprinkle with chives and chopped millet pepper (omitted).

Pan-Fried Pomfret

material

Three pomfrets

Appropriate amount of onion and ginger

Appropriate amount of pepper

Proper amount of cooking wine

Appropriate amount of salt and pepper

Proper amount of salt

step

Add a piece of onion, ginger, cooking wine, salt and pepper, stir well and marinate for half an hour.

Salted fish use paper to absorb surface moisture.

Heat the dry pan and add the cool oil. When the oil is heated (60% to 70%), add the fish and fry until the surface is yellow.

The fifth step of frying pomfret in a pot like this

If the taste is not enough, you can make simple and delicious fried fish with spicy fresh salt and pepper.

skill

When frying fish, be sure to heat the pan and add cold oil. After the oil is heated, put the fish in, so that the fish won't peel off.