Mid-Autumn Festival family banquet, this fish is indispensable, only 5 yuan per catty, sharing 4 methods, suitable for all ages

The Mid-Autumn Festival family banquet, this fish is indispensable, only 5 yuan per catty, sharing 4 methods, suitable for all ages!

There is an old saying among us: Only when there is a chicken or a fish is a seat. The Mid-Autumn Festival is approaching, and all households are buying ingredients for the Mid-Autumn Festival family banquet. All kinds of fish are definitely a good choice. They are high in nutrition and rich in unsaturated fatty acids. They are suitable for all ages. If you eat too much, you are not afraid of growing meat.

Steamed Pomfret

Ingredients: pomfret, green onion ginger, cooking wine, coriander, steamed fish soy sauce

practice:

1. Prepare a few pomfrets and clean them, and make a few cuts on both sides of the fish.
2. Add a little salt, green onion, ginger, cooking wine, and a tos of pepper. Spread evenly and marinate for about 15 minutes, and steam for 8 minutes.
3. Pick out the excess green onion and ginger slices, discard the excess soup, and pour some steamed fish soy sauce on the surface.
4. You can also add one more step, add scallion and ginger shreds, cook in oil, the taste is better, but the oil is slightly larger.

Fried Pomfret

Ingredients: Pomfret, flour, starch

practice:

1. After the processed pomfret is cut a few times, it is marinated with cooking wine, pepper, dried Chinese pepper, green onion and ginger, and salt.
2. Mix the whole egg batter: beat the eggs, add flour and starch in a ratio of 2:1, add a few drops of edible oil and a few drops of high white wine, mix well, let it sit for 30 minutes, and let it rise slightly.
3. Start the pot and heat the oil, the oil surface should be wide, the oil temperature is about 50%, rinse the pomfret, wipe off the excess water, wrap it in batter, and fry it in the pot.
4. The first time is deep-fried and deep-fried, and the second time is deep-fried and crispy, so that one bite, the outside is crispy and the fish is tender.

Braised Pomfret

practice:

1. The processing and curing of pomfret are the same as above.
2. Brush the pan with oil, heat the pomfret in the hot pan, fry on both sides until golden brown
3. Leave the bottom oil on the bottom of the pot, add the green onion and ginger until fragrant, add a bowl of water, and put the pomfret in the pot twice.
4. Seasoning: light soy sauce, sugar, a few drops of dark soy sauce, cover the pot, simmer over medium and low heat, and constantly pour the soup over the fish.
5. Drizzle with water starch, heat the sauce until it is sticky, add a few drops of rice vinegar before serving, sprinkle with an appropriate amount of chopped green onion, and garnish with coriander.

Dry roasted pomfret

Ingredients: Pomfret, Pork Belly, Carrots, Pleurotus eryngii, Shiitake Mushrooms, Green Onion, Ginger, Dried Chili

practice:

1. The pomfret is marinated the same as above, and deep-fried in a frying pan.
2. Heat up the pot and heat oil, add diced pork belly and stir fry, then add shredded green onion, ginger and dried chili until fragrant.
3. Stir the carrots, oyster mushrooms, and shiitake mushrooms in a pot over high heat.
4. Then add a small bowl of water, put the pomfret in the pot twice, seasoning: sugar, light soy sauce, dark soy sauce, oyster sauce, and simmer on low heat.
5. Do not thicken the dry roast. Use a low heat to slowly add all the soup to the fish meat, and no juice will be seen.
6. Pour a few drops of vinegar before serving, and sprinkle with chopped green onion and coriander to garnish.