Fresh white pomfret bought in the vegetable market, if you don't want to freeze them all, take out a steamed one. Very fresh and tender. Put two spoonfuls of steamed fish soy sauce, which is just salty. I dried the pomfret before putting it in the pot, but after steaming for two or three minutes, there was no water. So I poured the steamed fish and soy sauce directly and continued to steam for five or six minutes, which was about eight minutes in total. Heat oil in the pot, then add some pepper to saute, and pour the hot oil on the chopped green onion. It's delicious, with the smell of onion and pepper.

Materials?

A pomfret

Two teaspoons of steamed fish and soy sauce.

Jiangyikuai

Congliangen

Proper amount of oil

Zanthoxylum bungeanum

Steamed pomfret fish?

Patiently remove the viscera, black membrane and gills of pomfret, then wash them and dry the water inside and outside with kitchen paper. Shred ginger, spread some shredded ginger on the bottom of the plate, put the fish on it, stuff some shredded ginger in the fish's stomach, and spread some shredded ginger on the fish. Put the fish in the steamer and steam it after the fire boils. After two or three minutes, remove the cover and pour out the water inside, then pour in two teaspoons of steamed fish and soy sauce. I use a stainless steel teaspoon. Continue to steam for another five or six minutes, and take out the pot. Shred the onion and put it on the fish. Heat the oil in another pot, and finally put the pepper into it to saute, turn off the fire, and pour the oil on the onion to excite the fragrance.

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Shredded shallots can have a slightly curly beauty by soaking in water.

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The fresh white pomfret fish is especially tender this season ... Is it really delicious?

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