You can do braised pomfret, first of all, the fish slaughtered and cleaned, drained, in the surface of the fish cut a few knives, the pan burned hot oil, burned to 5 into the heat of the pomfret put down to deep fry, fish out of the standby, leave some of the oil, add Pixi County bean paste, red oil fry out, add minced onions, minced garlic, minced ginger stir-fried flavor, the pomfret to put it in, add vinegar, sugar, sweet noodle sauce, wine, soy sauce and water, with high heat to boil, and then changed to a small fire simmering. Soy sauce as well as water, boil with high heat, and then change into a small fire simmering, out of the pot before sprinkling some red rice pepper as well as minced green garlic.

You can also do steamed pomfret, you need to first ginger slices, scallions cut into sections, fish guts removed, gills removed and cleaned, fish body surface cut cross cuts, put into the soup plate, and then set on the meat, peppercorns, star anise, ginger slices and scallions, and then put into the steamer with high heat steam, meat, peppercorns, anise, scallions and ginger removed, the original soup poured into the pot, add some salt to taste boiled, poured on the body of the fish! You can eat it.

You can also do onion oil pomfret, the first fish slaughtered and cleaned, both sides of the knife, with some chicken marinade, about 10 minutes or so into the steamer to steam, out of the pot after the excess water poured off, sprinkled with some scallions, soy sauce, the pot is hot to put the oil in the dry chili pepper, ginger stir-fry, can be sprinkled in the top of the pomfret, the taste is very good.

How to deal with pomfret

Pomfret's head is relatively small, so generally do not need special treatment, and do not need to remove, it is necessary to scrape off the fish scales, because it is more slippery scales, and very fine not very good to scrape, it should be scraped up from the tail against the gills parts of the fish directly pulled out of the head of the fish, where there is a hard place to lift up the gills can be seen in red fan shape, hard to pull down on it, and it is possible to see a red fan shape. The gills of the pomfret should be cleaned out, cut with scissors from the head of the fish, take out all the things inside, the black membrane needs to be cleaned, otherwise there will be some fishy flavor.

Pomfret how to burn

You can do dry roasted pomfret, you need to prepare a pomfret, garlic, ginger, scallions, salt, soy sauce, cooking wine, fish first cleaned and hit on the knife, and then smeared with some salt, add wine, scallions, ginger marinade for 15 minutes, and then remove the water from the scallions and ginger to absorb, the pot with oil to burn, the scallions and ginger fragrance out of the throw, the fish put it in the small fire to fry, and then add Steamed fish soy sauce fried half a minute, so you can eat, the flavor is very good.

Mustard soy sauce pomfret, prepare pomfret, soy sauce, scallions, mustard, pomfret viscera head removal, with wine, ginger juice, salt marinade, put the processed pomfret inside the pan and fry, fry to both sides of the golden brown, and then add mustard soy sauce stir-fry evenly, and then wrapped on both sides of the sauce, the scallions put down and stir-fry a little bit, plate with colorful pepper and scallion shredded embellishments, the taste is also quite good.

You can also do fried pomfret, you need to prepare some pomfret, flour, oil, salt, cooking wine, pomfret cleaned and gutted to remove, and then cut into strips, add an appropriate amount of salt, cooking wine, marinate for more than 10 minutes, every pomfret above the need to use flour to wrap up the pot and then add an appropriate amount of oil, the wrapped flour fish strips to the pot over medium-low heat to deep fry, deep frying to both sides of the golden brown, you can out of the pan on a plate to eat, the flavor is very good.

Tomato sauce pomfret, prepare some tomato sauce, some pomfret, pepper, balsamic vinegar, soy sauce, sugar, cooking wine, salt, green onions, ginger, corn starch, pomfret cleaned and knifed, and then with salt, ginger, green onions, cooking wine marinade, small bowl with some soy sauce, pepper, sugar, tomato sauce and balsamic vinegar, with kitchen paper to the fish body of the moisture, frying pan hot fish into it. Fry until golden brown on both sides, and then add cooking wine, cooking sauce simmer for about three minutes, thickened with water starch, high heat juice, so delicious pomfret in tomato sauce is ready.