Eating pomfret can benefit qi and nourish blood, nourish stomach and replenish essence, and is very effective for dyspepsia, diarrhea due to spleen deficiency, anemia, and aching bones and muscles. Flat fish can also be used for children with chronic illness, deficiency of qi and blood, fatigue, loss of appetite and other diseases.
There are many common practices of pomfret: steamed pomfret, braised pomfret, fried pomfret, sweet and sour pomfret, etc. Here are two common practices of pomfret: steamed pomfret and fried pomfret.
Steamed pomfret:
Ingredients: one pomfret, onion, ginger, cooking wine, white pepper, steamed fish and soy sauce.
Production method:
1. The pomfret is disemboweled, cleaned and cut with a flower knife. Then marinate with cooking wine and pepper for about 20 minutes.
2. Slice ginger and shred onion for later use.
3. Put a few slices of ginger on the plate, pomfret on the ginger and shredded onion and ginger on the fish;
4. After the water is boiled, put the fish in the pot and steam for 10 minute;
5. Pour out the water in the pot after taking it out;
6. Pour the fish steamed with soy sauce on the fish, remove the ginger slices and shredded onion, pour hot oil on the fish, and finally sprinkle some shredded onion!
The method of frying pomfret;
Ingredients: pomfret, black pepper, pepper, fragrant leaves and cumin powder.
1. Cut the prepared pomfret with a knife and drain the water for later use.
2. Chop the fragrant leaves into powder, then put them in a bowl, add black and white pepper and cumin powder and mix well.
3. Sprinkle the prepared ingredient powder evenly on the pomfret.
4. Put oil and a little salt in a hot pot, heat the oil to 70%, and fry the pomfret until golden on both sides. Don't turn the fish frequently when frying, so as not to deform the fish.
Dry roasting and steaming are the most delicious things of pomfret!
"Dry-roasted pomfret" involves washing two or three pomfrets, eviscerating them, and scraping off the black film on both sides of the stomach.
Cut the washed pomfret with The Lancet on both sides of the fish, and then marinate it with salt, cooking wine and pepper.
Put the oil in the pan, and when the oil temperature is 80% hot, fry the pomfret until both sides are golden. Try to dry the fish with kitchen paper towels to avoid being splashed by oil when frying in the oil pan. )
Leave a little base oil in the pot, saute shallots, ginger, garlic and dried peppers, add sugar, vinegar and cooking wine to add soup to the fish. Pour the tomato sauce on the fish, bring it to a boil, simmer until the soup is thick, and season with salt.
Dried fish is fragrant, sweet and sour and slightly spicy. Children, ladies' favorite.
"Steamed pomfret" Fresh pomfret, washed to remove internal edema, and put a flower knife on the fish.
Marinate with cooking wine, onion ginger, salt and pepper for about twenty minutes.
After steaming in the steamer, steam the pomfret for about ten minutes, take it out, pick up the onion and ginger, and secrete soup from the fish plate. Pour the steamed fish sauce on the fish and code it with shredded onion.
Heat oil in the pot, pour the oil on the fish and serve.
Delicious and light, the best way to eat pomfret.
1: First, prepare all the ingredients.
2: Viscerate, gill, clean and cut the golden pomfret with a cross knife.
3: Take the pot, heat the oil, fry the fish in the pot until both sides are golden, and take it out for later use.
4. Wash the pot, start the pot again, hot oil, stir-fry diced meat and dried peppers.
5: Pour the minced onion, ginger and garlic again and stir-fry the diced bamboo shoots (optional).
6: Add two spoonfuls of bean paste and stir-fry red oil, then add 1 spoon of soy sauce, 1 spoon of oyster sauce, and appropriate amount of salt.
7: Put the fish into the pot again, add the water just in front of the fish, and turn to low heat until the juice is collected.
8: After collecting the juice, garnish with diced carrots and green and red pepper rings, and serve.
Pomfret, mainly distributed in the coastal areas of China, central Japan, North Korea and eastern India. Pomfret is rich in nutrition and protein. In addition, pomfret meat is also rich in unsaturated fatty acids and trace elements selenium and magnesium. Chinese medicine believes that pomfret has the functions of invigorating qi and blood, invigorating stomach, supplementing energy and strengthening muscles and bones.
How to make pomfret delicious?
According to my personal taste, I think dry-cooked pomfret is more delicious.
First, clean the slaughtered pomfret, remove the black film, draw out the fishy lines on both sides, and replace them with willow knives for later use.
Secondly, marinate pomfret with onion, ginger, garlic, aniseed, salt flavor and cooking wine for fifteen minutes.
Finally, the pickled pomfret is fried at high oil temperature. Add a little base oil to the pot, add pork fat, add onion, ginger and garlic, stir-fry, add Laoganma Chili sauce, Guilin Chili sauce, spicy girl, Pixian bean paste, oil consumption, diced carrots and white radish, add a little soup and sugar, add fried pomfret, and stew for about 20 minutes to get red oil.
Pomfret tastes best when fried.
Marinate 1 hour with a little cooking wine, soy sauce, onion, ginger and garlic, then take out the fish, use kitchen paper to absorb the juice attached to the fish surface, cross the fish back, and simply put some salt and pepper on the fish. Light the non-stick pan, oil it, put the fish in when the oil is hot, leave the fish and the pan alone, wait for 2 minutes, stir-fry the fish with a shovel and have a look. If it is slightly burnt, turn it over, then fry it for 1 min for 30 seconds, then turn it over every 1 min, and then take it out of the pan when the fish is solidified and the surface is crisp. Then in a frying pan, add the juice of pickled fish, including onion, ginger and garlic, and cook until it bubbles. Finally pour it on the fried pomfret! It tastes great!
Dry roasted pomfret