Different properties: white pomfret belongs to the family of white pomfret, fighting pomfret belongs to the family of pomfret. Body color is different: white pomfret body is greenish brown, the abdomen is light white, fighting pomfret back is dark green, the abdomen is silver white, the difference is not too much. Body different: white pomfret dorsal fin spines and soft strip with deep notch, the first spine of the ventral fin is extended, the lateral line is curved, fighting pomfret dorsal fin and anal fin anterior side of the soft strip is not extended, was truncated, there is no ventral fins, the body size is relatively large.

First, the white pomfret and fighting pomfret difference

1, attributes are different: white pomfret belongs to the family of pomfret; fighting pomfret belongs to the family of pomfret.

2, body color is different: white pomfret body greenish brown, light white abdomen, scale edge with black lines, each fin light brown, body side with 6 black-brown transverse bands; Fighting pomfret back is light ink green, the belly is silver white, each fin gray-brown, body size is relatively large.

3, body type is different: white pomfret dorsal fin hard spine and soft strip with deep notch, in front of a forward flat spine, the first spine of the ventral fin is extended, the body is nearly round, laterally flattened and high; fighting pomfret dorsal and anal fin in front of the soft strip is not particularly prolonged, slightly truncated, no ventral fins, the fish's body is relatively larger, the fish meat is thick.

Second, the main practice of white pomfret

1, braised sweet and sour white pomfret

(1) first of all, the white pomfret gills and viscera out, cleaned up, with a paper towel to wipe dry the surface of the water in the body of the body cut three knives, onion chopped scallions, minced garlic and ginger crushed, start the pot to burn the oil to adjust the heat, the white pomfret into, turn medium-small. Pomfret fish into, turn to medium-low heat, one side of the frying 7-8 minutes, and then turn over to fry the other side is also 7-8 minutes.

(2) prepare ketchup, soy sauce cream, sugar, black vinegar, rice wine, water, according to a certain proportion of sweet and sour sauce, fried white pomfret fish out into the plate, the fire does not need to turn off, will be adjusted to sweet and sour sauce into the pot, hot 1-2 minutes after taking out the sweet and sour sauce after warming up, drizzled with white pomfret fish, and sprinkled with chili peppers and scallions can be.

2, pan-fried white pomfret

First of all, the white pomfret gills and giblets out, both sides of a thin layer of salt on each side of the rest of 30 minutes and then lightly sprinkled with a layer of white powder ready to pot, hot oil pan into the white pomfret frying on medium-low heat for 5 minutes and then turn over and continue to fry until both sides of the pan can be golden brown to get off the pot, get off the pot after the lemon can be squeezed or dipped in peppercorns and salt can be.