The practice of golden pomfret is a common practice

Steamed golden pomfret Ingredients: 450 grams of golden pomfret Ingredients: appropriate amount of salt and oil, 20 grams of ginger, four green onions, a little cooking wine, method:

1.Clean the golden pomfret, cut a few knives on both sides, smear with salt and oil, and marinate for about 10 minutes; 2.Slice the red pepper and ginger into shreds, and cut the green onion into shreds; Chop a small amount of green onion and ginger slices;

3.Put a small amount of green onion and ginger slices into the belly of the fish, put the pomfret on top, and move the pomfret into the steamer and steam for 15-20 minutes;

4.Remove the steamed golden pomfret and remove the green onion and ginger slices;

5.Put green onions, ginger and red pepper shreds on the fish, and add some white pepper;

6.Heat 3 tablespoons of steamed fish soy sauce and pour over the fish, then heat another 2 tablespoons of oil and pour over the fish.

Note: Do not remove the lid in the middle of steaming the fish, and after steaming, simmer slightly for another 1-2 minutes.

Tips: Golden pomfret, there are fresh, live, it is best to buy live, the meat is really delicious.

The diamond-shaped knife is cut on the surface of the fish to better absorb the flavor, but it is actually full of beauty.

Do not remove the lid in the middle of steaming the fish, and after steaming, simmer slightly for another 1-2 minutes.

Dry-roasted Jinchang fish main ingredient: golden pomfret.

Ingredients: chopped pepper, oil, green onion, ginger, garlic, appropriate amount of high liquor, appropriate amount of rice wine, a little flour, appropriate amount of soy sauce, a few peppercorns.

Method:1Remove the internal organs of the fish and wash it, put a diamond-shaped lattice knife on both sides, take a little salt and apply it on both sides of the fish, I am afraid of fishing, add green onions and ginger pieces to the belly of the fish, and let it sit for about 15 minutes.

2.I cut the fish in the morning and put it in a windy place to dry in the shade, or you can use kitchen paper to wipe off the moisture from the fish, and then pat a little dry flour on the fish. Add an appropriate amount of oil to the pan and heat it, put the fish in the pan and fry the fish on both sides until it turns yellow.

3.Put out the fried fish, add an appropriate amount of oil to the pot, add Sichuan pepper ingredients, chop pepper and minced garlic and stir-fry until fragrant, then cook in high liquor (not too much) and vinegar soy sauce, put the fried fish into the pot, add the water that has not passed the fish body, cover the pot with a lid and boil over low heat and simmer for 10 minutes, it is best to turn it in the middle to make the fish better flavored.

4.After simmering for 10 minutes, open the lid and reduce the juice on high heat until almost gone. Garnish with some chopped green onions. When collecting the juice, you can use a small spoon to scoop up the soup and pour it over the fish.

Steamed golden pomfret].

Ingredients: 1 golden pomfret, 1 tomato, 10 slices of ginger, 2 cloves of garlic, 1 spoonful of white wine, 1 spoonful of oyster sauce, 1 spoonful of extremely fresh flavor, 1 chives, appropriate amount of salt, appropriate amount of peanut oil.

Method:1First of all, we will buy the golden pomfret to deal with it, the internal organs and gills of the golden pomfret are disposed of, and then rinsed with water, and then the golden pomfret is soaked in salt water for about 10 minutes, after 10 minutes, it is rinsed with clean water and wiped with a paper towel on the surface of the water, and finally a knife is used to evenly cut a few knives on its surface, so that it is convenient for the fish to be steamed and flavored.

2.Take another small bowl, add oyster sauce, white wine, extremely fresh, peanut oil, salt to the bowl and stir well, then use a brush to evenly brush the sauce on the surface of the golden pomfret and add ginger slices.

3.Put 3 bamboo skewers in a basin, put the golden pomfret on the bamboo skewers, then boil the water, put it in the pot and steam it over high heat for about 7 8 minutes.

4.Using the time of steaming fish, let's adjust the ingredients, first clean the tomatoes with water, then cut them into small pieces, and put them in a basin, then pour a little peanut oil, tomatoes and minced garlic into the hot pan in turn, stir-fry the tomato juice out, and then add a little water, a little sugar, boil over high heat to get out of the pot, 8 minutes later, take out the golden pomfret, and remove the ginger slices on its surface, and then put in the tomato juice, green onion to decorate, so that the delicious steamed fish has been ready.

Answer: Hello, is answering this question for you, please wait patiently Oh dear, hello, is answering this question for you, please be patient and wait Oh The first step: first wash the ginger, then pat it flat and chop it into minced pieces, pat the garlic and chop it into minced pieces, remove the green and red peppers, remove the seeds, cut them into shreds, and then chop them again, and then put all the scraps together for later use! Chop the shallots into chopped green onions and set aside!

Leave the bottom oil in the pot, put in the crumbles, stir-fry over low heat until fragrant, add 1 tablespoon of bean paste, stir-fry the red oil over low heat, then add 2 bowls of water, add half a teaspoon of salt, add 2 tablespoons of light soy sauce, add 1 tablespoon of oyster sauce, boil over high heat, after boiling, put the Jinchang fish into the pot, cover the pot, turn to low heat, simmer for 7 minutes, after 7 minutes, when there is not much soup left, open the lid, then pour in water starch, reduce the juice over high heat, wait until the soup is thick, you can put it out of the pot and put it on the plate, and then pour the remaining soup on the fish!

Excipients: 2 tablespoons oil, 1 2 tsp salt, 3 cloves of garlic, 1 small piece of ginger, 1 green onion, 3 tsp light soy sauce, 1 tsp fish sauce, 1 tsp cooking wine.

Handle the golden pomfret and smear it with cooking wine, and marinate the ginger shreds on the bottom of the plate and the body of the fish for 10 minutes.

Put water in the steamer and bring to a boil, then put the fish in and steam for 10 minutes.

When steaming the fish, chop the green onions, ginger and garlic.

In a hot oil pan, add the green onions, ginger and garlic to the pan and stir the oil until fragrant.

Add salt to taste.

Pour in an appropriate amount of light soy sauce, add an appropriate amount of fish sauce, stir well, and turn off the heat.

In this way, the steamed pomfret does not use many ingredients, the taste is particularly delicious, and the nutrition is not lost.

After the golden pomfret is cleaned, fry it slowly in a pan over low heat, fry it until golden brown on both sides, put it on a plate, put onions, ginger and garlic on a plate, and steam it for 20 minutes, the method is simple and delicious.

Ingredients: 550 grams of pomfret.

Excipients: 30 grams of soybean paste, 10 grams of red sour soup, 20 grams of garlic, 10 grams of ginger, 1 gram of millet pepper, 5 grams of cooking wine, 2 grams of pepper, 5 grams of light soy sauce, 2 grams of refined salt, 3 grams of balsamic vinegar, 5 grams of cooking oil.

1. Prepare freshly slaughtered pomfret.

2. Clean up the internal organs and make flower knives on both sides.

3. Smear the front and back with cooking wine, pepper, sprinkle some shredded ginger and marinate for 10 minutes. (Don't miss the belly of the fish either).

4. Take a small bowl, put soybean paste, red sour soup, light soy sauce, pepper, salt, add an appropriate amount of water, and make a sauce.

5. Cut the chives and coriander, peel the garlic, shred the ginger, and cut the millet pepper into rings. Heat cooking oil in a wok and add salt.

6. When the oil temperature is 7 hot, put the marinated pomfret.

7. Fry over medium-low heat until golden brown on both sides.

8. Add ginger, garlic and millet pepper.

9. Drizzle in the sauce.

10. After the fire boils, turn to medium-low heat and simmer.

11. Simmer for about 10 minutes, and pour the juice on the fish with a spoon to add more flavor.

12. When the soup is thick, pour balsamic vinegar along the edge of the pot.

13. Sprinkle chives and coriander segments, and turn off the heat.

14. Finally, it is done.

Dry-braised pomfret.

Prepare the following ingredients: 2 pomfret, 3 grams of salt, 5 ml of soy sauce, 1 section of green onion, 1 piece of ginger, 4 cloves of garlic, 15 ml of cooking wine, 15 grams of bean paste, 5 grams of sugar, 1 coriander, 2 peppers (pickled).

Here's how to do it: remove the internal organs of the fish, wash it, make two cuts on both sides of the fish, and marinate it with cooking wine and salt for five minutes. When the oil in the pan is 8 hot, add the fish and fry it on both sides until golden brown and remove it.

Pickled chili peppers minced, green onions, ginger and garlic finely chopped. Boil the oil in the pot to 5 hot, pour in the green onion, ginger and garlic and stir-fry until fragrant, add the pickled chili flakes and stir-fry, put in the bean paste, add an appropriate amount of water, then pour in the soy sauce, rice vinegar and sugar to mix the sauce evenly, put in the fried flat fish, turn to low heat to thicken the soup, put it on the plate, and add coriander to decorate.

The ingredients for grilled pomfret are as follows: 3 pomfret, appropriate amount of ginger, appropriate amount of lemon, appropriate amount of chili powder, appropriate amount of cumin, appropriate amount of olive oil.

The specific method is as follows: scrape off the scales of the flat fish and change the knife. Shred the ginger, evenly smear each fish with salt, squeeze out the lemon juice and marinate for 10 minutes, then mix the flat fish marinated with chili flakes, cumin, olive oil, shredded ginger and lemon juice and continue to marinate for 20 minutes, oven baking function, the maximum power is 20 minutes!

Braised pomfret in the microwave.

Prepare the ingredients as follows: 1 pomfret, 1 small piece of ginger, 15 ml of cooking wine, 5 ml of light soy sauce, 3 shallots.

The specific method is as follows: the materials are ready, the pomfret is disemboweled and cleaned, the green onion is cut into sections, the ginger is sliced and shredded, the cleaned pomfret is cut out with a knife diagonally on both sides of the back, the pomfret is marinated with a small spoon of light soy sauce (about 5ml), a tablespoon of cooking wine (about 15ml), ginger slices and green onions for 5 minutes, take a microwave oven container (I use a special tagine pot for microwave), put in green onion and ginger and two tablespoons of salad oil, cover the lid, put it in the microwave for one minute, take it out, open the lid, and put the marinated pomfret in, Drizzle a teaspoon of light soy sauce (5ml) and a teaspoon of dark soy sauce (5ml) over the pomfret fish, cover with a lid and put it in the microwave on high heat for about 3 minutes. After taking it out, open the lid and sprinkle with chopped green onions!

Home cooking of golden pomfret:Ingredients: Golden pomfret, salt, cooking oil, green onion and ginger and light soy sauce.

Home Cooking Steps:

1. Prepare 1 Jinchang fish, hit a flower knife on both sides, sprinkle with 3g of salt and wipe well.

2. Put the water into the pot, add 3g of steamed fish soy sauce, and steam over high heat for 12 minutes.

3. Put 5ml of oil in the pot, heat, put shredded ginger and green onion on the fish body, and 10g of light soy sauce.

4. Drizzle with hot oil.

Golden pomfret, officially known in Chinese as oval pomfret , commonly known as yellow laed pomfret and golden pomfret , is a family pomfret fish. The body length of the golden pomfret is 18 74 cm, the body is oval, high and flattened, the head, mouth and eyes are relatively small, the body is covered with small and round scales, the front part of the lateral line is slightly wavy curved, the first dorsal fin is short spines, the second dorsal fin is opposite to the anal fin, the anterior fin is longer, the pectoral fin is wide and short, the pelvic fin is short, located in the small square behind the pectoral fin base, and the caudal fin is bifurcated. The golden pomfret has a bluish-gray dorsal body, a silvery-white belly, and a grayish edge of the odd fins.

The meat is tender and delicious, and it is also famous for its edible fish.

1. Treat the internal organs of the golden pomfret, rinse it with water, cut it obliquely with a diamond-shaped flower knife, pour in 2 spoons of cooking wine and a little salt, massage it evenly with your hands, and marinate for 10-15 minutes; Wipe the surface with a paper towel and spread a thin layer of flour evenly.

2. Heat the pan, add oil, fry the pomfret until golden brown on one side, and then turn over until it is yellow on both sides.

3. Put the bottom oil in the pot, turn on low heat, add 1 tablespoon of bean paste and fry the red oil, add the green onion ginger slices and garlic cloves and stir-fry until fragrant, pour in an appropriate amount of boiling water (flush with the fish), add cooking wine, soybean paste, seafood soy sauce, oyster sauce and half a spoon, and bring the vinegar to a boil; Add the pomfret, cover the pot and bring to a boil, turn to medium heat for about 15 minutes.

4. Turn the pot in the middle, turn the fish over, pour the soup on the fish with a wooden shovel, burn until the soup is thick, add a little salt and sugar, and sprinkle with chopped green onions.

Ingredients: 300 grams of golden pomfret, 10 grams of ginger, 30 grams of green onion.

Excipients: 1 tablespoon steamed fish soy sauce, 1 tablespoon peanut oil.

1. First of all, the materials are prepared.

2. Clean up the golden pomfret and make a few lines on the surface.

3. Cut part of the green onion into sections, chop part of the minced part, and shred the ginger.

4. Spread some shredded ginger and green onion on the bottom of the plate.

5. Put the golden pomfret on the table.

6. Spread shredded ginger and green onion on the surface of the fish.

7. Stuff some in the belly of the fish.

8. Put it in the steamer, steam on high heat for 8-10 minutes, and simmer for about 5 minutes.

9. Take out the steamed pomfret.

10. Remove the ginger and green onion and put it on a clean plate.

11. Sprinkle with chopped green onion and drizzle with steamed fish soy sauce.

12. Heat the peanut oil until it is hot and smoking.

13. Pour it on the pomfret.

14. The finished product is as follows.

1. Steamed golden pomfret method

Ingredients: golden pomfret, red pepper, cooking wine, steamed fish soy sauce, green onion, ginger.

Method: 1. After the golden pomfret is cleaned, then draw a few knives on the back, and the mouth with a moderate depth can be used to allow the seasoning to penetrate better;

2. Put the golden pomfret in a large bowl, add a little salt, ginger slices and cooking wine and marinate for about 15 minutes;

3. Take another plate and spread a layer of shredded green onion and ginger, and put the marinated golden pomfret on it;

4. Put the golden pomfret in a pot, steam on high heat for 5 minutes, turn off the heat and steam for 2 minutes;

5. Take out the steamed golden pomfret, pour steamed fish soy sauce on top, drizzle with hot oil, and garnish with some red peppers.

Second, the braised golden pomfret method

Ingredients: golden pomfret, ginger, shallots, garlic, dried chilies.

Method: 1. Wash the golden pomfret, rub salt on the body, and marinate for 15 minutes. The purpose is to absorb the water on the surface and inside the belly of the fish, so that the skin is not easy to break when frying.

2. Heat the pan, add oil, and fry the fish until the skin is tightened and browned.

3. Heat the pot, put the oil, add ginger, green onion, garlic, dried chili, fry until fragrant, add a bowl of water, then add soy sauce, dark soy sauce, sugar, wine, and bring to a boil. The sauce is enough to soak half the fish.

4. Put the fish in, after boiling, cover and smolder for 3 minutes, then turn over and smolder for 3 minutes, the fish can be seasoned when it is fully cooked, and the green onion can be put on a plate to eat.

Golden pomfret can be steamed; Can be boiled; You can also use scallion oil, depending on which one you love. If you love golden pomfret, you can try them all, or you can find your favorite way to eat them. The following is the relevant article of the golden pomfret practice that I have collected for you, I hope it can help you, if you think it is good, you can share it with more friends!

1. Dry-roasted golden pomfretThe so-called dry roasting refers to the cooking method in which the main ingredient is fried, and the soup is added to the pot with auxiliary ingredients, and the main ingredient is burned over low heat to immerse the soup into the main ingredient or evaporate the finished dish only to see the bright oil but not the soup cooking method, generally add hot sauce and minced meat.

1. Remove the internal organs and gills of the golden pomfret and clean it;

2. Use kitchen paper to absorb the water on the surface of the golden pomfret;

3. Remove the cross knife on both sides of the golden pomfret;

4. Pat another layer of dry starch on the surface;

5. Slice ginger and garlic, and cut the shallots into sections;

6. Prepare chopped pepper sauce;

7. Heat the pot, add a little oil and boil until it is 7 hot, then add the golden pomfret;

8. Fry until golden brown on both sides;

9. Leave the bottom oil in the pot, add the green onion, ginger and garlic to burst the fragrance;

10. Add the chopped pepper sauce and stir-fry until fragrant;

11. Fry it. Put the fish in the pot;

12. Cook cooking wine, aged vinegar, add salt, sugar, light soy sauce, dark soy sauce and appropriate amount of water, and bring to a boil over high heat;

13. Turn to medium heat, cover and simmer for 10 minutes;

14. After opening the lid, reduce the juice on high heat until it is thicker and then put it on a plate, and finally sprinkle the surface with minced shallots.

2. Golden pomfret with scallion oil1. Prepare green onions and golden pomfret;

2. After the golden pomfret is washed, change a few knives on the fish, add ginger slices and an appropriate amount of fine salt, and steam it in a pot for ten minutes;

3. In another pot, heat the oil in a hot pan;

4. Remove the steamed fish from the pot and put an appropriate amount of chopped green onions;

5. Pour the heated salad oil on the fish;

6. A simple and delicious scallion oil golden pomfret is completed.

3. Pan-fried golden pomfret1. Wash the fish and put a flower knife on it;

2. Sprinkle salt on the wound of the golden pomfret fish (so cruel);

3. Burn the fire, and pour oil on the pot when it is hot;

4. Wipe the fish dry with kitchen paper;

5. Put the fish in the pot and fry it slowly over low heat, do not move the fish body at will, otherwise the skin will break;

6. Fry on a slightly larger heat until golden brown;

7. Finally, the processing of side dishes, chop the carrots and fry them in oil until fragrant, add a little salt;

8. Put it on the fish to decorate!