Steamed Golden Pomfret
Overview
Jinchang fish has the effects of replenishing qi and blood, nourishing the stomach and promoting semen, smoothing joints, softening tendons and sharpening bones.
Tags
Ingredients
Steps
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Prepare the ingredients, wash the golden pomfret, remove the internal organs, and shred the onion, ginger, dried chili.
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Slide two knives on both sides of the pomfret at an angle of 45 degrees to make it easier to taste.
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Put it into a stainless steel steaming plate and marinate it with appropriate amount of salt and cooking wine for half an hour in advance. Then sprinkle with Sichuan peppercorns, shredded green onions, shredded ginger, shredded chilies, chicken essence and a little peanut oil.
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Add water to the steamer and bring it to a boil over high heat. Add the pomfret and steam it for about nine minutes. Arrange the time appropriately according to the size of the pomfret.
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Add a little starch to water to make gravy and set aside.
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After the fish is steamed, take it out and place the fish on a porcelain plate. Don’t waste the soup in the steaming fish plate. Pour it into the wok.
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If the soup is too little, add a little water, add an appropriate amount of peanut oil, salt, and chicken essence to taste, bring to a boil, pour in a little sesame oil, and then pour in water starch to thicken it.
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The soup is rich and can be poured onto the fish.
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If the chopped green onions are soft and rotten before steaming, you can remove them, add some new chopped green onions, top with juice, and serve.
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It tastes delicious and the meat is tender.
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Steamed golden pomfret can be regarded as a great dish for guests.
