Jinchang fish is a subtropical saltwater fish with firm and delicate meat texture. It is a high-protein and low-fat fish. It is rich in protein and various other nutrients. It has the functions of nourishing qi and blood, softening muscles and strengthening bones. its role. Clean and wash the Jinchang fish, cut it into a flower knife, rub it with rice wine and salt to remove the mucus, then wash it with water and set aside to heat the pot. After the pot is hot, add cold oil, fry the Jinchang fish until both sides are golden, and put it in winter Stir-fry ginger slices, peppercorns, and star anise until fragrant, add rice wine, add light soy sauce, add water (but not over the fish body) and bring to a boil over high heat until foam forms.

After removing the foam, reduce the heat to a simmer, add salt, chicken essence, and sugar seasoning, cover and simmer for about 8 minutes. When the juice thickens, increase the heat to reduce the juice, pour a little corn starch to thicken, and pour a little raw oil. , put the pot on the plate and sprinkle with coriander. Wash the turmeric and cut into strips, wash and cut the green onion strips into green onions, and cut the spicy millet into thin strips. Pour a small amount of rice wine and salt on both sides of the fish body, put ginger slices between the fish seams, and cut a few slices of kumquat to seal the fish mouth and skin. Bring the water in the pot to a boil, put in the steamer, put the golden pomfret into the pot, cover the pot, and steam for 7 minutes.

After the golden pomfret is taken out of the pot, throw away the water at the bottom of the basin. Add ginger slices, green onions, and chili shreds to the fish body. Heat some boiling oil in the pot and pour it on top of the golden pomfret. At the end, pour in some light soy sauce and serve. Silver pomfret is a species of fish that dies immediately when caught. The silver pomfret in the sales market is mainly frozen! After the sea opens in autumn, fresh silver pomfret that has not been frozen will appear brought back by wooden boats. The commonly used sea silver pomfret mainly includes fish: silver pomfret (some areas call it white pomfret, but it is actually a better silver pomfret and is not on the same level as the real white pomfret), golden pomfret (yellow pomfret) , round white pomfret (it is the real white pomfret), black pomfret (black pomfret), dou pomfret (meat pomfret, Chinese silver pomfret, many areas buy fake silver pomfret).

Except for fighting pomfrets, mohair pomfrets are generally relatively gentle. There are very few gangs that commit crimes, and they mainly forage for food by themselves. In terms of origin, the silver pomfret in the Bohai Bay is better than the pomfret in the East China Sea. But it is already rare. The main preparation for freshwater pomfret is actually the same as for other fish species. It can be stewed, steamed, grilled with sauce, grilled empty, or made into soup. However, the meat texture of freshwater pomfret is indeed too thick, and it feels like wood residue. I personally recommend that it be stewed, or grilled in sauce, or empty, to cook it thoroughly. This allows the fish to fully absorb the flavor and the taste is stronger