Steamed flatfish simple practice

Flatfish, we often say pomfret in a kind of pomfret, belongs to the order of fish, pomfret suborder pomfret family fish. The body shape side bias, head and chest are connected to the obvious, mouth, eyes are very small, two jaws have a line of fine teeth. Jiangsu and Zhejiang fishermen also called pomfret fish, we Beijing used to call flatfish. Rich in unsaturated fatty acids, have the effect of lowering cholesterol, high blood fat, high cholesterol people is a good fish food. Flatfish is rich in trace elements selenium and magnesium, coronary atherosclerosis and other cardiovascular diseases have a preventive effect, and can slow down the aging of the body, to prevent cancer `s occurrence.

Instructions:

Main ingredients: 2 flatfish

Accessories: oil, salt, green onion, ginger, white wine, soy sauce, pepper,

Methods:

1. Prepare the fish and green onion and ginger.

2. Slice one part of the green onion and ginger. Cut the other part into julienne and set aside.

3. Remove the flatfish from the chamber, remove the gills and wash.

4. Make a flower knife on the fish. Marinate the fish with refined salt and white wine to taste. Put green onion and ginger slices into the fish body and chamber to marinate for 10 minutes.

5. Steam the pot of water to boil. Add the fish and steam on high heat for 7 minutes, turn off the heat and steam for 5 minutes.

6. Frying pan put the oil to heat up and add peppercorns to fry.

7. Take out the fish and pour off the broth, remove the ginger and green onion.

8. Re-cover the fish with shredded green onion and ginger.

9. Pour the appropriate amount of steamed fish soy sauce.

10. Splash the hot oil on the fish can be.

Nutritional Value

1, the weight of the fish to choose: it is best to control between 500-600 grams, so that the fire of raw and cooked is relatively easy to grasp, and placed in the fish plate is also beautiful.

2, in packing fish: fish spine can be chopped from the belly, you can prevent the fish steamed due to the contraction of the fish bone and the overall deformation of the fish.

3, steaming slightly larger fish: you can pad the grill under the fish body, if not, with a few chopsticks will do, so that the fish leave the chassis overhead, the fish body is fully cooked by heat.