Basically, pomfret is salted on both sides, with a knife on both sides, plus a little cooking wine and ginger slices.
Marinate for 5- 10 minutes, then cut the scallion into filaments and spread it on the fish.
After the boiler boils, put the fish in the pot (never steam the fish in cold water, or you will break the pot. Many steamed vegetables
The secret is that the food is steamed in the pot after the water is boiled.
Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);
Don't open the lid after turning off the fire, the fish will not come out of the pot. Steam for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then pour the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the fish (monosodium glutamate is not allowed to be put in order to be light and smooth), and then put a few loose parsley on the table at will to eat.
How to make steamed pomfret pieces
1. Wash pomfret and put it on a plate. Add yellow wine, salt and pepper first, then add ginger slices and onion segments. Finally put some lard on it.
2. Add water to the pot, bring it to a boil, put the fish in, steam for 10 minute, turn off the fire and simmer for 2 minutes, then take it out and pick out the onion and ginger.
note:
1. Don't reverse the order.
The water must be boiled. When steamed, it is not fresh and tender.
Put a little more salt in steamed sea fish.
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Main ingredients:
White pomfret 1 (about 600g).
Accessories:
Answer: shredded onion, shredded ginger and shredded red pepper are appropriate;
B: Appropriate amount of wine, monosodium glutamate, soy sauce and salad oil;
C: a little salt.
Exercise:
1. Draw two oblique knives on both sides of pomfret and marinate with salt for half an hour.
2. Sprinkle seasoning A on the fish, pour seasoning B, cover with microwave film, and cook for 6 minutes.
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Steamed pomfret
Remove the parotid gland and double-sided flower knife of pomfret.
Boil the water to remove the fishy smell. Wipe with salt, sprinkle with pepper, shredded onion and ginger, put two pieces of fat pork belly, put it on a plate and put it in a steamer.
Boil for about fifteen minutes, then take out the pot and take out the seasoning.
Add water to the pot, put some monosodium glutamate and salt, thin the sauce, cut the green and red peppers into sections for decoration, and pour them on the fish. Serve.