Consumption of pomfret can benefit qi and blood, stomach and essence, indigestion, spleen deficiency and diarrhea, anemia, aching tendons and bones, etc. is very effective. Pomfret can also be used for children with chronic illness, deficiency of qi and blood, lethargy, lack of appetite and so on. Steamer steamer, under the pomfret steamed about ten minutes out, pick up the onion and ginger, urinate to the fish plate in the soup. In the fish on the pouring of soy sauce, code on the shredded green onions. Pomfret surface patted on a thin layer of white powder (so that it is not easy to break the skin), put into the pan over low heat to fry one side of the caramelized shape, turn over, frying both sides of the golden brown plate, a little sprinkle of pepper and so on it is very tasty, fragrant and tender. marinated pomfret with kitchen paper to fish inside and outside of the blood water juice wipe clean, hot oil in the pan, put onions, ginger and garlic burst incense, in the pomfret fry until the fish body slightly bulging, turn over.

For a long time living in the sea half fishing half plow Wenling people, as if born in the bone has a seafood favorites. Wenling seafood, but also really delicious, no wonder there are often Wenling people say "every thought of home flavor must be salivating". If the pomfret is the best practice, it is not steamed, just fresh pomfret clean, cut into slices with a knife, add a little ginger, scallions to fishy, sprinkle a little salt for seasoning, pomfret's thorns are soft and orderly, deep-fried pomfret, thorns can be eaten it. So this fish is also very suitable for the elderly and children to eat.

Pomfret contains unsaturated fatty acids can effectively reduce cholesterol, high blood fat, high cholesterol is very good for people with therapeutic effects, but also quite suitable for the quality of peace, Yang deficiency, blood stasis body to eat sea fish cooking methods, the roots of the fishermen in the cooks, the theme of the idea lies in the "cut off the raw", sort of cooked, to ensure the quality of raw fish, the original nourishment, the original quality of the fish, the original nourishment, the original nourishment. To ensure the quality of the raw fish and the original flavor, the cooking time is short, fewer links, minimal seasoning. This side is cut and golden brown on top. Turn to the other side and continue frying until the surface is golden brown. After the fish is fried and removed, the pot of oil, add green onion, ginger, garlic and burst incense, a plate of delicious steamed pomfret is ready.