Speaking of pomfret, it is a tropical fish, thick meat, less thorns, rich in nutrients, the fish contains unsaturated fatty acids, cholesterol content is also very low, can be said to be a natural nutritional good, but also one of the aroma of the cuisine, often eat pomfret can benefit the blood, stomach and essence, indigestion, aching tendons and bones, spleen, etc., have a very good effect, today I share with my partners pomfret of several kinds of Eating method, delicious and healthy and nutritious, I believe there is always one is your favorite.

The first pomfret cuisine: braised pomfret

Instruments: soybean oil, cooking wine, salt, chicken essence, soy sauce, soy sauce, chili, garlic, sugar, vinegar, pomfret

Specific cooking steps: the first step, pomfret washed, sprinkled with salt pickle for about 10 minutes. Onion cut into sections, ginger slices, chili pepper cut section standby; second step, the pan is hot, pomfret on both sides evenly sticky starch, both sides fried into yellow fish up and standby; third step, the pan to stay a little oil ginger, onion, chili pepper stir fry flavor. Into the water, soy sauce, soy sauce, sugar, vinegar, cooking wine, fried fish, cover the pot with a lid on high heat to boil, change to low heat for 20 minutes; the fourth step, the fish into the flavor of the turn of high heat juice, dripping vinegar, add some chicken broth to start the pot on a plate can be.

The second pomfret cuisine: sauce pomfret

Instruments: soy sauce, cornstarch, salt, steamed fish drum oil, chili sauce, chicken essence, garlic, ginger, tomato sauce, white pepper, cilantro, pomfret

Specific steps: the first step, the fish in advance with salt marinade, and then rinsed with water, cut the fish flower, wrapped the fish in a layer of cornstarch, garlic slices, ginger julienne; the second step, pan! Add oil and heat, put the fish to fry to both sides of the golden brown, out of the pan; third step, leave oil in the pot, no oil on the gas. Add 1 tablespoon of soy sauce, 1 tablespoon of steamed fish drum oil, a little white pepper, 2 tablespoons of tomato sauce, 1 tablespoon of chili sauce, a little chicken broth boil into the fish, turn the fish in the middle, so that the upper side of the flavor, the broth is almost closed, then out of the pot on a plate, and put on the cilantro can be.

Third pomfret cuisine: steamed pomfret

Instruments: pomfret, ginger, soy sauce, cilantro

Specific cooking steps: first step, clean up the pomfret, ginger slices shredded on the fish, you can also put a little wine; the second step, the pot of water to open up, and then go down to the fish to steam for ten minutes, the third step, fish steam, remove the ginger, the fish soup poured out of the bowl, plus a spoonful of Soy sauce; the fourth step, the pot under the amount of oil hot open, under the soy sauce, boiled to pour the fish can be.

The fourth pomfret cuisine: pan-fried pomfret

Instruments: pomfret, salt, oil

Special steps: the first step, white pomfret cleaned and cut off the middle of the fins and tails, in the fish on both sides of the body of the two knives, and then sprinkled with salt and marinate for half an hour or so; the second step, the surface of the fish with kitchen paper absorbent water, hot oil into the pomfret, pan-fried to a light yellow, and then turn over to fry the other side, fry both sides of the fish until the caramelization of the fish. side, fry both sides until brown, out of the pan can be.

Fifth pomfret cuisine: fried pomfret

Instruments: fried powder, salt, pepper, salt, ginger, pepper, oil, pomfret

Special steps: the first step, pomfret remove viscera organs washed and drained water standby, ginger cut strips, add ginger strips, salt, pepper, pepper, salt and marinate well for more than an hour; the second step, the fried powder to add two tablespoons of oil and the right amount of water stirred into a Pomfret remove the ginger strips, put the pomfret powder coated with a layer of pomfret powder; fourth step, the pan into the appropriate amount of oil burned to six or seven percent heat into the pomfret, small fire fried to golden brown, turn the other side of the small fire fried to golden brown, remember to take turns turning the two sides of the small fire fried cooked through.