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How do you make Pomfret?

1. Defrost, wash and drain the small Pomfret. Add cooking wine, pepper and salt and marinate for 20 minutes. Take a plate and put the scallion and ginger slices at the bottom of the plate. Put in the pickled little Pomfret. Put it in a steamer with boiling water and steam for about 8 minutes. Steam and remove, pour in steamed fish soy sauce, seafood soy sauce, sprinkle with chopped onions, heat some hot oil and pour on it.

2. Thaw the Pomfret, remove the internal organs, and cut the flower knife on the surface. Put oil in the pan, heat it over high heat, and fry the Pomfret until yellowish on both sides. Add spring onions, ginger, garlic, red pepper and pepper to stir for fragrance. Put in the right amount of water, bring to a boil, and then add the right amount of salt, cooking wine, soy sauce, sugar and vinegar and two slices of sausage.

3. Pan-fried Pomfret: wash the Pomfret, drain, sprinkle salt and pepper on both sides of the fish, add appropriate amount of vegetable oil in a hot pan, put in the Pomfret and fry until golden on both sides. Steamed Pomfret: scrape the Pomfret scales, insert the inner cavity with ginger and onions, boil the water in the steamer, put the Pomfret in the steamer and steam for 10 minutes and 15 minutes. After steaming, you can sprinkle with steamed fish soy sauce and add steamed fish soy sauce to enhance the delicious taste of the fish.

4. Making delicious Pomfret requires the following steps: preparing ingredients: fresh Pomfret, seasonings such as salt, pepper, ginger, garlic, onions and the right amount of cooking oil. Clean Pomfret: rinse Pomfret with clean water, eviscerate and drain with kitchen paper. Pickled Pomfret: cut a few knives on the surface of Pomfret and add a little salt and pepper to make sure the fish tastes good. Marinate for 15-20 minutes.

Raw materials: Golden Pomfret, salt, sugar, aged vinegar, light soy sauce, soy sauce, cooking wine, ginger, garlic, pepper, star anise, dry red wine pepper, coriander, spring onions. Clean the viscera and cheeks of the golden Pomfret, dry the water with a kitchen paper towel and cut the fish for flavor. Spread some dry starch on the fish. Heat the pan, add vegetable oil, fry the fish in the pan, wait for one side to take shape, and then fry the other side.

I'd like to ask how to cook the little white Pomfret?

1. Steamed small white Pomfret ingredients: fresh small white Pomfret, sliced ginger, green onions, right amount of salt, cooking wine, water, a few drops of sesame oil. Practice:-the small white Pomfret will be scaled, eviscerated, head and tail removed, washed and cut into segments of appropriate size. -cut a few knives on the fish to add flavor, and then put it on the plate. Sprinkle with salt and cooking wine and add ginger and onion slices to help remove odor and increase flavor.

2. Remove the scales, viscera, head and tail of the small white Pomfret, wash and cut into two sections. 2) chopped onion, ginger and garlic, rinse bean paste with clean water and set aside. 3) cool the oil in a hot pan, fry the small white Pomfret on both sides until golden brown, remove and set aside. 4) leave the bottom oil in the pan, stir-fry the onion, ginger and garlic, and stir-fry the red oil with Douban sauce. 5) add proper amount of water, add cooking wine, light soy sauce, soy sauce, sugar and salt, bring to the boil, add small white Pomfret and cook over high heat for 5 minutes.

3. Wash the Pomfret, make a few cuts in the fish, sprinkle a small amount of salt, pepper and cooking wine and marinate for a while. Sliced ginger and sliced onions. Wash the pickled Pomfret with kitchen paper and control to dry.

4. No fishy smell, light fish, braised in brown sauce and steamed are all right. In addition, juvenile fish can be used as ornamental fish. Young fish are weak in swimming, easy to be pushed by ocean currents, and may enter the harbor or breakwater, so they are often caught or sold to ornamental fish shops by divers. Whenever the water quality of the sandy beaches along the coast is muddy after torrential rain, the fish often gather and come ashore to prey on a large number of prawns that breed in the turbid water.

How to cook the little Pomfret?

Pomfret is a kind of fish with tender taste and delicious meat. To make Pomfret delicious and simple, try the following: pan-fry Pomfret: wash the Pomfret, drain, sprinkle salt and pepper on both sides of the fish, add appropriate amount of vegetable oil in a hot pan, add Pomfret and fry until golden on both sides.

Get all the ingredients ready. Then wash the Pomfret and use a flower knife. Then shred the spring onions and ginger. Then pour the right amount of soy sauce, cooking oil and water into a bowl and stir well. Then spread the spring onions and ginger on the fish and pour on the juice that has just been mixed. Finally, steam in the pan for about ten minutes. Pomfret is a kind of fish of the family Pomfreidae, which is distributed along the coast of China, central Japan, eastern India and so on.

Clean the little Pomfret, then dry the water inside, soak the shiitake mushroom in water, wash it clean after soaking soft, then remove the stalk of the shiitake mushroom, and then cut it in half; wash the bamboo shoots and dice; wash the chili peppers in dry red wine, remove the stalks and seeds, and cut into small pieces. Put the pot on the fire, heat the oil until 50% to 60% hot, put the flat fish into a slight fry, remove and control the oil and set aside.

After eviscerating the Pomfret, rinse with water, slash two or three knives on both sides of the fish, add salt, cooking wine and sliced ginger and marinate for a while. Sliced garlic, chopped chili, chopped shallots and set aside. Coat the Pomfret with a little dry starch on both sides and set aside. Heat the wok, wipe the bottom of the pan with ginger, heat the pan with a little oil, put the Pomfret in the pan, fry until golden brown on both sides, then drain the oil.

There are three delicious ways to eat Pomfret: steamed Pomfret is a way to keep the original taste of the fish. For Pomfret, a delicate and delicious fish, steaming is one of the best cooking methods. Steaming Pomfret is very simple, just clean the fish, add spring onions, ginger, cooking wine and other seasonings, and then steam in a steamer.

A complete Collection of the practice of Little Pomfret

Get rid of the garbage in the belly of the little Pomfret to be used. Put the little Pomfret in the water and wash it. Wash the spring onions and ginger and get ready. Fire and put the right amount of water and sliced ginger in the pan. Boil the water in the pot and boil it more. Pour in the washed Pomfret and cook in white vinegar for about five minutes until the little Pomfret is cooked. Pick up the little Pomfret and put it on a plate.

Steamed small Pomfret: wash the small Pomfret, marinate it with salt and shredded ginger for a while, put it in a steamer and steam over high heat for 5-8 minutes. After steaming, sprinkle with chopped onions and minced coriander, sprinkle with hot oil. Braised small Pomfret: wash the small Pomfret and cut a few knives for use. Add the right amount of oil to the pan, stir-fry the ginger and garlic, then add a little bean paste and Pixian bean paste to stir-fry.

Prepare ingredients: little Pomfret. Seasoning: oil, salt, sugar, cooking wine, steamed fish soy sauce, starch, spring onions, ginger, garlic. Remove the gills, belly, wash, cut in half and pat some starch. Heat the oil in the pot, stir-fry the garlic and stir-fry the fragrance and bring out. Heat the oil in the pan, add the Pomfret, fry thoroughly on both sides, add the right amount of water, a little sugar, add wine, and steam the fish soy sauce. Add garlic, ginger and scallion and cook until the juice is thick.

Pan-fried Pomfret: wash the Pomfret, drain, sprinkle salt and pepper on both sides of the fish, add appropriate amount of vegetable oil in a hot pan, put in the Pomfret, fry until golden on both sides, and serve. Steamed Pomfret: scrape the Pomfret scales, insert the inner cavity with ginger and onions, boil the water in the steamer, put the Pomfret in the steamer and steam for 10 minutes and 15 minutes. After steaming, you can sprinkle with steamed fish soy sauce and add steamed fish soy sauce to enhance the delicious taste of the fish.

Practice: after eviscerating the Pomfret, cut a few knives obliquely on both sides, add salt, cooking wine and ginger slices and marinate for a while; slice garlic, cut chili rings, and chopped shallots. Pour a little dry starch on both sides of the Pomfret, heat the wok and saute the chives, ginger and garlic. Add the Pomfret, add light soy sauce, soy sauce, cooking wine, sugar and other seasonings. Bring to a boil and turn to low heat until the soup is thick.

1 tablespoon of seafood soy sauce, 1 tablespoon of hot oil and 1 spring onion. Practice: defrost, wash and drain the small Pomfret. Add cooking wine, pepper and salt and marinate for 20 minutes. Take a plate and put the scallion and ginger slices at the bottom of the plate. Put in the pickled little Pomfret. Put it in a steamer with boiling water and steam for about 8 minutes. Steam and remove, pour in steamed fish soy sauce, seafood soy sauce, sprinkle with chopped onions, heat some hot oil and pour on it.

Tips for home practice of little Pomfret

1. Get rid of the garbage in the belly of the little Pomfret you want to use. Put the little Pomfret in the water and wash it. Wash the spring onions and ginger and get ready. Fire and put the right amount of water and sliced ginger in the pan. Boil the water in the pot and boil it more. Pour in the washed Pomfret and cook in white vinegar for about five minutes until the little Pomfret is cooked. Pick up the little Pomfret and put it on a plate.

2. Prepare ingredients: little Pomfret. Seasoning: oil, salt, sugar, cooking wine, steamed fish soy sauce, starch, spring onions, ginger, garlic. Remove the gills, belly, wash, cut in half and pat some starch. Heat the oil in the pot, stir-fry the garlic and stir-fry the fragrance and bring out. Heat the oil in the pan, add the Pomfret, fry thoroughly on both sides, add the right amount of water, a little sugar, add wine, and steam the fish soy sauce. Add garlic, ginger and scallion and cook until the juice is thick.

3. Clean the little Pomfret, then dry the water inside, then soak the shiitake mushroom in water, then wash it clean after soaking soft, then remove the stalk of the shiitake mushroom, and then cut it in half; wash the bamboo shoots and dice; wash the chili peppers in dry red wine, remove the stalks and seeds, and cut into small pieces. Put the pot on the fire, heat the oil until 50% to 60% hot, put the flat fish into a slight fry, remove and control the oil and set aside.

4. Steamed small Pomfret: wash the small Pomfret, marinate it with salt and shredded ginger for a while, put it in a steamer and steam over high heat for 5-8 minutes. After steaming, sprinkle with chopped onions and minced coriander, sprinkle with hot oil. Braised small Pomfret: wash the small Pomfret and cut a few knives for use. Add the right amount of oil to the pan, stir-fry the ginger and garlic, then add a little bean paste and Pixian bean paste to stir-fry.

5. 1 tablespoon of seafood soy sauce, 1 tablespoon of hot oil and 1 spring onion. Practice: defrost, wash and drain the small Pomfret. Add cooking wine, pepper and salt and marinate for 20 minutes. Take a plate and put the scallion and ginger slices at the bottom of the plate. Put in the pickled little Pomfret. Put it in a steamer with boiling water and steam for about 8 minutes. Steam and remove, pour in steamed fish soy sauce, seafood soy sauce, sprinkle with chopped onions, heat some hot oil and pour on it.

How to cook Pomfret, how to make Pomfret

1. Here are some common Pomfret practices: steamed Pomfret ingredients: Pomfret, spring onion and ginger, light soy sauce, cooking wine, salt, coriander and so on. What to do: wash the Pomfret and cut it into two sections. Boil the water in the pan, blanch the water with onion, ginger and cooking wine, then steam the Pomfret in the pan for 10-15 minutes. After steaming, sprinkle with salt and light soy sauce, then sprinkle with coriander.

2. Steamed Pomfret, cut onions into pieces and sliced ginger; remove gills to internal organs, cut cross knives on both sides of fish body, and place in soup plate; put onions, ginger slices, star anise, pepper and meat slices on the fish plate with a little salt; put the fish plate into a steamer, steam until cooked, remove scallion ginger, star anise, pepper and meat slices; pour the original soup into the pan, add salt seasoning, bring to the boil, and pour over the fish.

3. Pomfret is a kind of fish with tender taste and delicious meat. To make Pomfret delicious and simple, try the following: pan-fry Pomfret: wash the Pomfret, drain, sprinkle salt and pepper on both sides of the fish, add appropriate amount of vegetable oil in a hot pan, add Pomfret and fry until golden on both sides.

4. 2 Pomfret, 5 grams of ginger, 5 grams of garlic, 2 peppers of dry red wine, 2 grams of spring onions, 2 grams of sugar, 2 teaspoons of soy sauce, 2 teaspoons of cooking wine oil and salt After eviscerating the Pomfret, rinse, cut a few knives on the side and marinate with a little salt and 1 teaspoon cooking wine for 15 minutes. Slice garlic and ginger separately, cut onions into chopped onions and cut red pepper into rings.

5. Pomfret is a delicious seafood ingredient. There are many common practices. Here are several common practices: steamed Pomfret: wash the Pomfret, cut open the abdomen, sprinkle with salt and shredded ginger and marinate for a while. Put the Pomfret in a steamer, add the right amount of onions and steam for 8-10 minutes until cooked. After steaming, sprinkle with chopped garlic and shredded coriander, then sprinkle with hot oil, and serve.

6. After eviscerating the Pomfret, rinse it with water, draw two or three knives on both sides of the fish, add salt, cooking wine and sliced ginger and marinate for a while. Sliced garlic, chopped chili, chopped shallots and set aside. Coat the Pomfret with a little dry starch on both sides and set aside. Heat the wok, wipe the bottom of the pan with ginger, heat the pan with a little oil, put the Pomfret in the pan, fry until golden brown on both sides, then drain the oil.