Ingredients: golden pomfret, dried pepper, ginger, onion and garlic.

1. Wash golden pomfret, add salt, marinate for 15 minutes, and then drain the water on the surface and stomach of the fish. In order to prevent the epidermis from cracking easily when frying, some raw flour can be sprinkled on the surface.

2, heat the pot, put the oil, first fry the fish until the skin is tight and brown.

3. Heat the cauldron, put oil, add ginger, onion, garlic and dried Chili, stir fry, add a bowl of water, then add soy sauce, soy sauce, sugar and wine, and bring to a boil. Add the fish, and the sauce is enough to soak half of the fish. After boiling, cover and stew for 3 minutes, then simmer for 3 minutes. You can season the fish after it is cooked. Eat the onion on a plate.

Second, home-cooked braised pomfret

Ingredients: golden pomfret, ginger, shallots, garlic, pepper, soy sauce, soy sauce, cooking wine, sugar and starch.

1. Wash pomfret with water after eviscerating, and make two or three oblique cuts on both sides of the fish.

2. Add salt, 5ml cooking wine and ginger slices and marinate for a while.

3. Slice garlic, cut pepper and chop shallots.

4. pat a little dry starch on both sides of pomfret for use.

5. Heat the wok, wipe the bottom of the wok with ginger, add a little oil to heat it, put the pomfret in the wok, fry it on low heat until both sides are golden, and then drain the oil.

6. Leave a little base oil in the pot, saute shallots, ginger and garlic slices, add pomfret, and add soy sauce, soy sauce, cooking wine and sugar.

7. Add a proper amount of water (the water is equal to that of pomfret). When the fire boils, turn to low heat and cook until the soup is thick. Take the pomfret out of the plate.

8. thicken the remaining soup with water starch, pour it on pomfret, and finally sprinkle with chives.

Third, steamed pomfret.

Ingredients: pomfret, garlic and onion.

1. The pomfret cut open its belly, removed its gills, washed it, and salted it for fifteen minutes. 2. Wash it again, cut a few lines on the back of the fish, put garlic slices and shredded ginger, and pour cooking wine. 3. Seal the plastic wrap, put it on the fire and steam it in cold water for fifteen minutes. Okay, just fresh and tender. 4. Tear off the plastic package (be careful not to burn it). 5. Sprinkle diced onion on the back of the fish, heat hot oil in another pot and pour it on the chopped green onion. The original big pomfret will be fine. 4. Dry fried pomfret. Ingredients: pomfret, ginger, shallots, garlic, pepper, cooking wine, sugar, etc. Marinate 10 minute to remove fishy smell and improve taste. Pat some dry flour on both sides of the fish, not too much. 3. Heat the non-stick pan, pour in the right amount of oil, and stir-fry the onion, ginger and garlic. 4. Turn the fire from small to small, fry pomfret, and sprinkle some salt and pepper when frying. 5. Fry until both sides are slightly browned, and then take out the pan turntable. 5.2. After the boiler boils, put the fish in the pan and steam for 8- 12 minutes. Drain the cooking wine from the steamed fish and remove the ginger slices. 3. On the steamed fish, put sugar, chicken essence, steamed fish soy sauce and vinegar in turn, and dice the shallots and put them on it. 4. Pour the oil into the pot and heat it, then saute the diced garlic (which can be fried), and even pour the oil on the fish. 6. Orange-flavored baked pomfret ingredients: pomfret, orange, salt, olive oil and black pepper 1. Wash pomfret and rub the scales on the surface with your hands. 2. Then wash the contents of the fish belly according to the method of killing fish, and then cut it in half with a knife. Be careful not to cut it completely.

3. Slice the orange, put it in the belly of the fish, and then cut a diamond lattice on the surface of the fish.

4. Sprinkle salt and black pepper on the surface of the fish, then coat it with olive oil and put it on a baking tray and wrap it with tin foil.

5. Bake it in a 200-degree oven for 20 minutes.

6. After that, open the tin foil and continue baking at 250 degrees 10 minute.

7. Take out the baking tray and put it on your own plate. You can decorate it and enjoy it.