Steamed White Pomfret

Name: Steamed White Pomfret
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs White pomfret; 2 cloves garlic; 1 small piece ginger; Some Cooking Wine; 2 tablespoons Ginger Salad Dressing; 1/2 tablespoon Soy sauce; Some Steamed fish drum oil; Some sesame oil

by Still good food

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Pomfret is nearly diamond-shaped, flat side, small mouth, blue-gray back, silvery white on both sides of the body, small round dorsal scales, long and symmetrical dorsal and anal fins, large pectoral fins, no pelvic fins, deep fork-shaped caudal fins, lower leaves Longer than the upper leaves, the place of origin is roughly the same as that of flounder. The quality is best from the estuary and Qinhuangdao. It is marketed between May and October. Among them, the quality and quantity are the best from June to July.

Nutritional value

1. Pomfret is rich in unsaturated fatty acids and has the effect of lowering cholesterol. It is a good fish food for people with high blood fat and high cholesterol;

2. Pomfret is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay the body's aging and prevent the occurrence of cancer.

For people

Pomfret is a hairy thing, and people with chronic diseases and allergic skin diseases should not eat it.

Precautions

Pomfret should not be fried with animals; do not eat with mutton.

Edible effect

Pomfret has the effects of nourishing qi and blood, nourishing stomach and essence, smoothing joints, softening muscles and bones, and is very effective for indigestion, spleen deficiency and diarrhea, anemia, and muscle aches. Pingyu can also be used for children with chronic illness and physical weakness, lack of blood and energy, fatigue, and loss of appetite. "

Ingredients

2 pcs White Pomfret
2 cloves Garlic
1 small piece Ginger
Some Cooking Wine
2 tablespoons Ginger Salad Dressing
1/2 tablespoon Soy Sauce
Some Steamed Fish Drum Oil
Some Sesame Oil

Steamed White Pomfret

1. Ingredients: white pomfret 2 pieces of garlic 2 cloves of ginger 1 small piece of seasoning: ginger salad sauce 2 tablespoons light soy sauce half tablespoon cooking wine appropriate amount of steamed fish drum oil appropriate amount of sesame oil appropriate amount of sesame oil to remove the viscera and wash. .

2. .Wash and slice the accessories.

3. .Code into the disk.

4. .The pomfret is easy to taste.

5. .Put the fish into the plate.

6. . Put the remaining garlic fish and ginger on top.

7. .Pour the ginger-flavored salad juice.

8. . Pour the light soy sauce.

9. . Pour the cooking wine.

10. . Pour in steamed fish oil.

11. .Steam in a hot pot on cold water for about 6 minutes to get out of the pot.

12. .Pour in sesame oil for freshness.

Tips:
If there is no ginger-flavored salad juice, chop the ginger, pour in an appropriate amount of light soy sauce, white sugar and vinegar, and stir evenly (the taste is adjusted according to your own standards) and marinate for about half an hour. Pomfret will be easier to taste if it is cut. If you don't like sesame oil, you can replace it with other oils. Ginger and garlic are indispensable to remove the fishy taste. I didn't marinate, these sauces are good enough. If you're afraid that it won't taste good enough, when you start the pot, pour out the sauce and pour it on top of the pomfret (you must pour it in while it's hot to taste it). When you eat it, dip it in the original juice. My kid is very happy.