Sea pomfret is a kind of freshwater fish with a silver-colored exterior design that looks somewhat like a prism and a deflated human body. Sea pomfret has thick meat and no thorns, so it is especially suitable for children to eat. Sea pomfret method is also many, can stew, can stew sauce, can also be steamed. My family's favorite is steamed, this behavior can store the nutrition of the fish, and taste are original.

New Year's situation to buy a few, the price is also cheap, on the pot steamed, the flavor is not bad. But many people in the case of making steamed pomfret, not clear in the end is boiling water steam or cool water steam? This step is wrong, do out of the fish will be more firewood, and there will be a fishy flavor, difficult to swallow. Today, we share with the guys steamed sea pomfret method, remember these two aspects, the fish is tender and not fishy.

The case of steamed fish, must be very little seasoning, do not go with which thirteen spices, this flavor heavy seasoning will cover the fish fresh incense, due to small losses. First, the sea pomfret should be treated to remove the guts and innards of the fish and subsequently cleaned. Clean fish this step must be done, fish solution is not clean, steamed out not only taste not too good and will also be very fishy.

After the fish is dealt with, cut a few in the fish body, convenient into the flavor. Then cut the finished onion and garlic, rice wine, salt evenly rubbed on the fish, fish skin do not forget to stuff some. That static marinade five minutes up and down, it can be.

Everyone in the marinated fish, the other side can boil water. After the water boils, put the fish into the steaming frame, go red steam eight to ten minutes, you can. Steaming fish this step is crucial, the guys should remember to steam seafood in the case must be after the water boils on the pot steam, so cooked fast, but also can lock the fish is fresh fragrance.

After the fish is steamed, take it out, pay attention not to burn blisters. Throw away the water steaming out of the plate, remove the fish surface and stomach ginger and garlic shredded, and then put on some a new one. Many people do steamed pomfret in the case, the plate of water and did not throw away, that will also cause the fish to eat taste fishy. Cooked ginger and garlic shreds can jeopardize the flavor of the fish and need to be picked out as well.

Put some seafood soy sauce on the surface of the fish, and no seafood soy sauce, soy sauce or soy sauce can be replaced, that is, the flavor is slightly worse. The other side of the pot of oil, the temperature burned to eight or nine percent hot case, pouring on the fish on the surface, stirred up the aroma, and then sprinkled a little bit of fragrant Lai, so a plate of steamed sea pomfret on the get well.

Steaming sea pomfret is not difficult, and finally summarized to the guys, just get these two aspects, steamed out of the fish tender and not fishy. Fish on the pot before steaming must use onion ginger wine salt marinade, so very easy to taste, but also can remove the fishy flavor. Steaming fish in the case must be water on steam car after steaming, sustained high temperature steam can make the fish appearance of protein fast condensation, locking the original fish fresh and water, so eating is also very tender.

But there is also a point to be said with the guys is that, sea pomfret must be selected the latest, can not be quality change, only fresh fish can be steamed out of the delicious flavor, you say right?