Pomfret is popular with the public because of its few thorns and delicious meat. In fact, pomfret has a high nutritional value and is rich in protein, calcium, iron and unsaturated fatty acids, which can lower cholesterol. In addition, pomfret is rich in selenium and magnesium. Steaming is the best way to keep the flavor of fish, but braised pomfret is also delicious. Here are some ways to share with you:

Braised pomfret sauce

Pomfret, garlic and onions? energy

step

1, the pomfret scraped the scales, cut open its belly, took out its internal organs and gills, and cleaned them.

2. Draw a few strokes on both sides of the fish with a knife, so that the blade is even and convenient for the fish to taste without deformation.

3. Rub salt and cooking wine on the fish and marinate for about 5 minutes.

4. Slice the onion obliquely, wash and slice the ginger, and reserve the garlic and star anise.

5, pickled pomfret with kitchen paper to clean the blood inside and outside the fish, hot oil in the pot, add onion, ginger and garlic to saute, and then fry the pomfret until the fish body bulges slightly and turns over.

6. When frying, the fire should not be too big, otherwise the fish skin will easily stick to the pot. Don't directly turn it over with a spatula, which will destroy the overall effect and will also fry.

7. After frying the fish, cook wine and soy sauce, sugar and starch. (Starch is melted with clear water in advance)

8. Cook slowly on low heat until the soup is almost collected. During cooking, you can pour the soup on the surface of the fish with a spatula to make it fully tasty.

Second, the practice of steaming pomfret:

Ingredients: one pomfret, onion, ginger, cooking wine, white pepper, steamed fish and soy sauce.

Production method:

1. The pomfret is eviscerated and gilled, washed 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 boils, 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 steamed fish with soy sauce on the fish, take out the ginger slices and shredded onion, heat the oil and pour it on the fish, and finally sprinkle some shredded onion!

Three: the practice of frying pomfret fish:

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, then 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.