Steamed White Pomfret

Name: Steamed White Pomfret
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 bars White pomfret; 10g ginger; 20g shallot; 1g salt; 2g Chicken Essence; 20g Steamed Fish Soy Sauce

by Purple forget-me-not gourmet

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Pomfret contains a variety of nutrients. Each 100 grams of fish contains 15.6 grams of protein, 6.6 grams of fat, 0.2 grams of carbohydrates, 19 mg of calcium, 240 mg of phosphorus, and 0.3 mg of iron. It is rich in unsaturated fatty acids and has the effect of lowering cholesterol. It is rich in trace elements selenium and magnesium. It has a preventive effect on coronary atherosclerosis and other cardiovascular diseases. It can also delay the body's aging and prevent the occurrence of cancer. Pomfret is beneficial for qi The effect of nourishing blood, rubbing muscles and strengthening bones. "

Ingredients

Steamed White Pomfret

1. 4 pieces of white pomfret, let the store kill them when you buy them, take them home, clean them, and put them on a plate for later use.

2. Put the white pomfret in a larger bowl, add 1g salt, 2g chicken essence, grab it with your hands, and marinate for 10 minutes.

3. Wash the green onion, cut the green onion into sections, tear the green onion leaves into shreds by hand.

4. Peel the ginger, wash and shred.

5. The white pomfret is marinated and placed on a plate.

6. Put the green onion first, and then the ginger shreds.

7. Put an appropriate amount of water in the steamer to boil, put it in the steaming rack, put the fish in, steam for 8 minutes on high heat, steam and simmer for 5 minutes before taking it out.

8. After taking out the white pomfret, pour out the steamed soup.

9. Pour the steamed fish soy sauce evenly.

10. Put green onions on it.

11. Put an appropriate amount of oil in the pot, heat to 90% heat, and pour the hot oil on the green onions.

12. The delicious steamed white pomfret is ready.

Tips:
Both the marinated water and the steamed soup of the white pomfret should be discarded, because these are the source of the fishy smell, and the white pomfret should not be eaten with the mutton.