1. Prepare the ingredients, wash the golden pomfret and remove the internal organs, and shred the green onion, ginger, and dried chili.
2. Slip the pomfret twice on both sides, at a 45-degree angle, to make it easier to taste.
3. Put it in a stainless steel steaming dish and marinate it with appropriate amount of salt and cooking wine for half an hour in advance. Then sprinkle with pepper, green onion, ginger, chili, chicken essence and a little peanut oil.
4. Add water to the steamer and bring it to a boil. Put the pomfret in the steamer for about nine minutes, and arrange the time according to the size of the pomfret.
5. Add a little starch and water to make gorgon juice for later use.
6. After the fish is steamed, take it out and place the fish on a porcelain plate. Don’t waste the soup in the steamed fish plate, pour it into the wok.
7. If the soup is too little, you can add a little water, add some peanut oil, salt, chicken essence to taste, boil and pour in a little sesame oil, and then pour in the water to thicken the starch.
8. The soup is rich and can be poured on the fish.
9. If the previously steamed green onion is soft and rotten, you can remove it, add some new green onion, and top with the juice, and it is ready to be served.
10. The taste is delicious and the meat is tender.
11. Steamed golden pomfret can be counted as a big dish to entertain guests.
Tips:When steaming fish, you must boil the water first and then put the pomfret in. The steaming time must be controlled properly. The time is too short to be cooked, and it will be steamed for too long. The fish is steamed just right early, and the fish will be very tender.
