Pomfret has a good effect on anemia, indigestion, loss of appetite and weakness. There are many ways to make pomfret, such as making soup, steaming, frying and braising. Pomfret is a kind of flat marine fish, and it is best for people with allergies and skin diseases not to eat it easily.

The practice of small pomfret fish:

1. Wash pomfret with water after eviscerating, and make two or three oblique cuts on both sides of the fish.

2. Add salt, 5ml cooking wine and ginger slices and marinate for a while.

3. Slice garlic, cut pepper and chop shallots.

4. pat a little dry starch on both sides of pomfret for use.

5. Heat the wok, wipe the bottom of the wok with ginger, add a little oil to heat it, put the pomfret in the wok, fry it on low heat until both sides are golden, and then drain the oil.

6. Leave a little base oil in the pot, saute shallots, ginger slices and garlic slices, add pomfret, add soy sauce, soy sauce, cooking wine and sugar.

7. Add the right amount of water (water equals pomfret). When the fire boils, turn to low heat and cook until the soup is thick. Take the pomfret out of the plate.

8. thicken the remaining soup with water starch on pomfret, and finally sprinkle with shallots.

Pomfret introduces flat fish, scientific name pomfret, which is a kind of flat marine fish. Because the thorns are few and the meat is tender, it is very popular with people, and housewives are happy to clean it up. It also has the nutritional characteristics of marine fish: rich in high protein, unsaturated fatty acids and various trace elements. Flat fish has a rhomboid body, flat side, small mouth, blue-gray back, silvery white on both sides, small round scales on the back, long and symmetrical dorsal fin and anal fin, large pectoral fin without ventral fin, deeply forked caudal fin, and the lower leaf is longer than the upper leaf, which is roughly the same as that of flounder.

The small pomfret made in this way tastes better.

Pomfret is a very common fish in real life. Pomfret is rich in nutritional value and contains a lot of fish protein, which can supplement the nutritional elements needed by the human body every day. Moreover, the small pomfret is simple and delicious, and is deeply loved by the public. It can be made into salted pomfret with simple method, or it can be made into roasted pomfret in microwave oven.

Roast pomfret in microwave oven

material

Cumin powder, Chili powder, pepper powder, salt and pepper powder, yellow wine, vegetable oil, garlic cloves.

working methods

1. Take out the frozen pomfret and wash the ice on the surface with running water.

2. Spread a little yellow wine on both sides of the fish.

3. Spray salt and pepper on both sides of the fish (just cover the fish completely) and marinate for 30 minutes.

4. Sprinkle less pepper and Chili powder on the surface of the fish (according to personal taste), and then sprinkle cumin powder.

Pour a little vegetable oil so that the seasoning won't burn. Finally, put 2 pieces of garlic into the fish mouth.

6. Put it in the microwave oven, switch to grilled fish mode or bake it with high fire for about 6 minutes.

Fried pomfret with salt

material

Six pomfrets (each contract is 60g), two shallots, a slice of ginger, two cloves of garlic, a proper amount of salt and a spoonful of cooking wine.

working methods

1. Remove all internal organs and black membrane of small pomfret, and lean sideways to the bone on both sides of each fish;

2. Shred onion, shredded ginger, sliced garlic and fish in the pot, sprinkle some salt, add cooking wine, stir well and marinate for 20-30 minutes;

3. Picking out onions, ginger and garlic from the salted fish, don't throw them away;

4. Inject an appropriate amount of oil into the non-stick pan. When the oil is cool, add the onion, ginger and garlic that have just been fished out and fry until the onion, ginger and garlic are slightly yellow.

5. Put the small pomfret strips in, fry on medium heat until one side is golden, turn it over gently until the other side is golden, and then take it out and put it on a plate.

skill

1, onion, ginger and garlic are fried in the oil pan first, which can better remove the fishy smell and make the fried fish more fragrant;

2. Don't turn it frequently when frying fish. Be sure to fry one side and then turn the other side, so that the fried fish is complete;

This method of frying fish is suitable for frying all kinds of fish with not too thick meat, so that the fried fishbone is crisp and rotten.

Small pomfret with scallion oil

material

Two small pomfrets, chopped green onion and ginger slices.

working methods

1. Wash the pomfret twice on each side, put a piece of ginger in the knife and dip a little dry starch in it.

2. Sprinkle appropriate amount of salt, yellow wine, monosodium glutamate, pepper and minced garlic for 30 minutes.

3. Boil the pot with clear water and steam the pomfret on the drawer for 8 minutes. Sprinkle with chopped green onion.

4. Pour proper amount of cooking oil into the pot and bring to a boil. Pour hot oil on the pomfret and saute.

The small pomfret made in this way tastes better.

Pomfret is a very common fish in real life. Pomfret is rich in nutritional value and contains a lot of fish protein, which can supplement the nutritional elements needed by the human body every day. Moreover, the small pomfret is simple and delicious, and is deeply loved by the public. It can be made into salted pomfret with simple method, or it can be made into roasted pomfret in microwave oven.

Roast pomfret in microwave oven

material

Cumin powder, Chili powder, pepper powder, salt and pepper powder, yellow wine, vegetable oil, garlic cloves.

working methods

1. Take out the frozen pomfret and wash the ice on the surface with running water.

2. Spread a little yellow wine on both sides of the fish.

3. Spray salt and pepper on both sides of the fish (just cover the fish completely) and marinate for 30 minutes.

4. Sprinkle less pepper and Chili powder on the surface of the fish (according to personal taste), and then sprinkle cumin powder.

Pour a little vegetable oil so that the seasoning won't burn. Finally, put 2 pieces of garlic into the fish mouth.

6. Put it in the microwave oven, switch to grilled fish mode or bake it with high fire for about 6 minutes.

Fried pomfret with salt

material

Six pomfrets (each contract is 60g), two shallots, a slice of ginger, two cloves of garlic, a proper amount of salt and a spoonful of cooking wine.

working methods

1. Remove all internal organs and black membrane of small pomfret, and lean sideways to the bone on both sides of each fish;

2. Shred onion, shredded ginger, sliced garlic and fish in the pot, sprinkle some salt, add cooking wine, stir well and marinate for 20-30 minutes;

3. Picking out onions, ginger and garlic from the salted fish, don't throw them away;

4. Inject an appropriate amount of oil into the non-stick pan. When the oil is cool, add the onion, ginger and garlic that have just been fished out and fry until the onion, ginger and garlic are slightly yellow.

5. Put the small pomfret strips in, fry on medium heat until one side is golden, turn it over gently until the other side is golden, and then take it out and put it on a plate.

skill

1, onion, ginger and garlic are fried in the oil pan first, which can better remove the fishy smell and make the fried fish more fragrant;

2. Don't turn it frequently when frying fish. Be sure to fry one side and then turn the other side, so that the fried fish is complete;

This method of frying fish is suitable for frying all kinds of fish with not too thick meat, so that the fried fishbone is crisp and rotten.

Small pomfret with scallion oil

material

Two small pomfrets, chopped green onion and ginger slices.

working methods

1. Wash the pomfret twice on each side, put a piece of ginger in the knife and dip a little dry starch in it.

2. Sprinkle appropriate amount of salt, yellow wine, monosodium glutamate, pepper and minced garlic for 30 minutes.

3. Boil the pot with clear water and steam the pomfret on the drawer for 8 minutes. Sprinkle with chopped green onion.

4. Pour proper amount of cooking oil into the pot and bring to a boil. Pour hot oil on the pomfret and saute.