1. Choose a fresh sea pomfret, about 800g, you can use two for the smaller one
2. Cut from the abdomen
3.
Dig out the internal organs and clean them.
Pomfret has few intestines and no fish lint, so it is very easy to clean
4.
Mark both sides of the fish with tic-tac-toe knives.
Steamed pomfret must retain its complete shape, and the fins and tails cannot be cut.
5. Spread evenly on both sides of the fish with 2 spoons of cooking wine and 1 spoon of salt
6. Place the sliced green onion, ginger and pork fat on the fish, sprinkle with a pinch of pepper, marinate for 10 minutes
7. Boil a pot under water, steam on high heat for 8~10 minutes, take it out, and pick up all the seasonings
8. Pour the original soup into a wok, add coriander, carrots and black fungus to boil
9. Just pour it on the fish
Tips:Steaming can fully reflect the original taste of pomfret, simple to make, and delicious.
Precautions:
1. Boiling in an underwater pot, steaming on high fire, the time is 8~10 minutes, the fish is too old and tastes poor after steaming for a long time;
2. The seasoning is light, don't make it salty.
