1, stir-fry pomfret 10 minutes. Wash the white pomfret for later use. If it is bigger, you can change the knife on the fish, sprinkle salt, shred ginger and cool the oil in a hot pot. Divide the ginger into two parts, first slide the fish in, fry until one side is yellow, then sprinkle another part of ginger and turn the fish over the other side. Pay a little attention to the seasoning, fish head and fish belly, and fry until both sides are golden, but the rest should also be fried. Cut the shallots into sections, sprinkle them in and serve.

2. You should know that pomfret is thick and prickly, tender and has high nutritional value and medicinal and health care value. About 500 grams of meat is the freshest and sweetest; Weighing about1500g, the meat tastes like mullet. The amino acid content of freshwater pomfret meat is quite rich, especially the amino acid content necessary for human body is high. The nutritional composition of freshwater pomfret meat is similar to that of Megalobrama amblycephala. Therefore, freshwater pomfret has high edible value and nutritional and health care value.