Making steamed pomfret method: fresh pomfret washed, belly cut open, viscera cleaned off, in the pomfret on both sides of the well flower knife, sprinkled with a moderate amount of cooking wine, coated evenly on both sides, and then sprinkled with ginger pieces, scallion segments, peppercorns, marinate for about ten minutes. Put water in a pot to boil, across the water, steamed pomfret for about 10 minutes, remove the seasoning removed. Put a small amount of oil in the pot, put two parsley, appropriate amount of shredded carrots, stir-fry incense, put the appropriate amount of salt, stir-fry evenly poured on the surface of the steamed pomfret, sprinkled with scallions, steamed pomfret production success.

2, pomfret how to go viscera

pomfret body flat, buy home after washing, scissors cut open the stomach, inside the viscera all cleaned off. Pomfret body structure is not complex, it is easy to clean up. Production of soy sauce burning pomfret method: as mentioned above, pomfret clean, rinse off the blood. Make cuts on the surface of pomfret, smear soy sauce, cooking wine, monosodium glutamate and starch on the surface of pomfret and marinate for 20 minutes. Put oil in the pot, plus green onion pieces, scallions, peppercorns, sautéed pomfret in the pot, frying on both sides of the slightly browned, put the right amount of water, water boiling open seasoned salt, cook about 5 minutes or so, pour in the old soya sauce, stir-fry evenly after the juice can be up.