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How to make pomfret more delicious

Braised pomfret

Materials

Pomfret 1, shredded ginger, sliced garlic, scallion, salt, chicken essence, sugar, soy sauce, soy sauce

Practice

1. pomfret clean, fish body cut a few cuts, rubbed on the salt marinade for a while, ginger shredded garlic sliced, scallion cut scallion

2. pomfret marinade with a clean rag to wipe dry, pan Pour the oil hot, put pomfret on both sides of the frying, adjust the fire, in turn into the ginger, garlic, seasoning a little old soy sauce (color), soy sauce, sugar, a little salt, chicken essence, to be dry, sprinkle green onion on the plate can be

steamed pomfret

Materials

Wuchang fish a 800 grams or so, shredded green onion, shredded ginger, shredded red pepper

Practice

1. The scales and gills and viscera of the fish rinse clean, in a centimeter from the head of the fish cut, gently tug out the fishy line inside, pay attention to both sides of the oh

2. Both sides of the two sides of the cuts respectively a few knives, smeared with salt and cooking wine, the fish belly should also be smeared, marinated for 10 minutes

3. The bottom of the plate sprinkled with some green onion, ginger, put the fish into the plate, the fish belly and fish on the surface of the shredded ginger and green onions

p>4. Steam the pot of water, boil the fish into the pot to steam for 7-8 minutes, and then turn off the fire and then steamed for 2-3 minutes

5. Remove the fish, pick off the green onion and ginger, another plate to put the fish in the fish, and then sprinkle the fish on the body of the freshly cut shredded green onion, ginger, red pepper

6. Frying pan injected with a little oil to heat up the steamer pan of the steamed fish juice into the pan, and then into the appropriate amount of steamed fish soy sauce, boil evenly poured on the fish can be

Bean drum Wuchang fish

Materials

Wuchang fish 1, bean drums a little, Pixi County Bean Paste, peppercorns, cooking wine, soya sauce, ginger and garlic, monosodium glutamate (MSG), balsamic vinegar, green onion

Practice

1, in the fishmonger where the fish is whole and clean, diagonal cuts on the fish, and then take it home to wash the water with salt, bean powder, cooking wine flavor code The fish was then washed and drained with salt, soybean flour and cooking wine for flavor.

2, hot pan more oil, 6 into the heat when the fish into the deep-fried (if the oil is to wait for the oil bubbles scattered, turn off the fire a little bit to put the fish in) deep-fried to the two sides to be browned when the fish, put into the plate.

3, the remaining oil into the bean, ginger and garlic, pepper, drums, a little soy sauce stir-fried water to put the fish into the water, and then add a little wine to cover the lid of the pot to simmer for 4 minutes, (burning process to turn the fish over a side) soup to dry when the addition of chopped scallions, monosodium glutamate, balsamic vinegar, can be, from the pot on a plate.

Open Wuchang fish

Materials

900g Wuchang fish, 2 small red bell peppers, 1 tablespoon of salt, ginger, 30ml vinegar, 15ml cooking wine, 1/2 tablespoon of chicken broth, white pepper, 10g of minced ginger, 10g of minced garlic, 20g of minced green onion, 20ml of steamed fish oil, 20ml of sesame oil

Methods

1, live Wuchang fish, scaling and gill plucking, head and tail each cut a knife, the viscera from the side pick out. Middle section with a knife cut into slices (can be cut off or not cut off, do not cut off the knife method note is cut from the back, the fish belly part of the connected, personally think that cut off the better modeling is also more convenient to marinade)

2, will be cut up the skin of the fish placed in a large bowl, add ginger, salt, chicken broth, white pepper, wine, vinegar and mix well to marinade for 5-10 minutes.

3, the tail of the fish discarded, fish head up on the plate, fish slices in the plate arranged in a fan shape, make the peacock open screen shape, and then sprinkle the surface of the ginger and garlic, into the steamer has been on the steamer, steaming for about 8-10 minutes can be.

4, steamed fish, the small red bell pepper cut into rings, small onion minced.

5, will be steamed fish out, pour out the steam out of the water, the tail decorated with red pepper rings, sprinkle with minced green onions, and finally drizzled with steamed fish drum oil and sesame oil can be.

Braised Wuchang fish with bean paste

Materials

Wuchang fish? Bean paste? cilantro? ginger? white wine? Soy sauce, salt

Practice

1. Prepare the raw materials;

2. Make three diagonal cuts on the surface of the fish, and then add salt, ginger and white wine and marinate for ten minutes;

3. Wipe the bottom of the pot all over with ginger;

4. Heat a pan, pour in a proper amount of oil, and then put the marinated bream into the pan and fry it.

5. When the fish is fried to golden brown and then turn the other side, also fried to golden brown;

6. Pour in the bean paste, use the remaining oil in the pan to stir fry a little;

7. And then into the amount of boiling water, pour in the soy sauce, into the ginger;

8. The juice, turn in the middle;

10. Sheng into a plate, the surface of the yard on the cilantro can be.

Jasper Wuchang Fish

Materials

Wuchang Fish 1 (weighing about 1000 grams), 50 grams of green pepper. Seasoning: 10g of cooking wine, 50g of lard, 5g of salt, 15g of ginger, 15g of green onion, 5g of monosodium glutamate, 5g of wet starch, 30g of refined oil.

Practice

1, Wuchang fish slaughter, scale, gill, cut open from the abdomen, remove the viscera, rinse with water, with 3 grams of salt, cooking wine, ginger, green onion code taste marinade for 10 minutes; peppers washed and deseeded, cut into granules.

2, the oil on the pier, the code good taste of the Wuchang fish package, plate and into the cage over medium heat to steam for 6 minutes to take out.

3, the pot into the refined oil, burned to 60% of the heat under the green pepper grains stir-fried on low heat for 1 minute, put 30 grams of water, add salt 2 grams of monosodium glutamate (MSG) seasoning, with wet starch thickening two streams of thickening out of the pot, can be poured on the fish.

Bamboo Wuchang fish

Materials

Wuchang fish 3, green onions, ginger, salt, monosodium glutamate, cooking wine, soy sauce, beauty of the fresh amount

Practice

1, Wuchang fish slaughter, gutted and cleaned (without scales), knife into the green onions, ginger, seasoning, pickling 8 hours into the taste.

2, the pot on the fire, injected into the oil burned to 60% hot, under the marinated Wuchang fish fried to the skin was golden yellow fish out, plate, garnish plate decoration that is completed.