Tonifying in autumn and killing tigers in winter will teach you to fry pomfret, which is extremely rich in nutrition, less prickly and more crispy and delicious. In autumn, you should nourish and tonic, and stick autumn fat. Some people like mutton and beef, while others like chicken, duck and fish. So today I want to share with you a very good fish, namely pomfret. This is the tender season. Some people like meat dishes, others like meat products, and our family likes seafood. Perhaps, as the ancients said, "eating the sea by the sea", as people in coastal areas, they grew up eating seafood, and their love for seafood is naturally very strong.

In seafood, "fish" is well-deserved first, and all kinds of marine fish are flooding the sales market. There are several kinds of fish that are most common on the daily table, such as leucorrhea, pomfret and small-fleshed pomfret. Compared with the first two, the price-performance ratio of small meat pomfret is still much higher, and the eating taste is not too much. Fish contains protein, vitamins, calcium and zinc, and human body fat is all unsaturated fatty oleic acid. Eating oleic acid regularly will promote human brain activity, bone development, increase resistance, and will not cause obesity. People with old people and children at home can also eat with peace of mind. Because pomfret is not as thick as the bone, there are bones at both ends of the fish except the bone in the center, so it won't get stuck at all.

Food for frying pomfret: pomfret, shallots, ginger slices, rice wine, edible salt, raw eggs, wheat flour, cassava starch, cold water and vegetable oil.

Step 1: Settle all pomfrets, wash them with tap water, drain the water, peel and slice shallots, peel and slice ginger, and put pomfrets, onion slices and ginger slices into a bowl.

Step 2: Pour in the right amount of rice wine, sprinkle with the right amount of edible salt, mix well, put it in the refrigerator for 2-3 hours, and throw away the onion and ginger slices after eating.

Step 3: In addition, take a bowl, beat a number of raw eggs evenly, stir them carefully, then pour in one-to-one flour and starch, and stir them into a thick and suitable batter with chopsticks.

Step 4: Put pomfret into the stirred batter, evenly wrap a layer of batter, pour more cooking oil into the pot, then add the cooked pomfret, fry it gradually until it turns brown with low fire, then take it out, control the oil, replenish water and put it on a plate to eat.