【Opening Pomfret】
Overview
Pomfret is braised in many places because there are too many thorns, but this time the pomfret is steamed, which makes people ignore the thorns when eating it. [It is not that the thorns are spit out] because the shape is so beautiful that you unconsciously ignore other things. This dish is served on the table, grand, but very homely, everyone can afford it, and it is not troublesome. Do you want to learn it?
Tags
Ingredients
Steps
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A fresh pomfret must be washed!
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Cut off the pelvic fins, dorsal fins, and pectoral fins, one finger behind the gills. Do not cut off the lower fins. Cut off three fingers from the tail!
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Cut into slices evenly from the back, don’t cut off the belly!
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Use ginger slices, green onion segments, cooking wine, and pepper to marinate the processed fish for ten minutes!
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Then put it on a plate, arrange it into a shape, spread the pickled ginger slices and green onion segments under the fish body to prevent adhesion, evenly apply a little oil on the fish body, put the excess green onion and ginger slices on the fish body, and place it in an air-filled cage for eight minutes. Remove the seasoning from the fish body, evenly pour the steamed fish with soy sauce, minced garlic, and diced green and red peppers, steam for another minute, and it is ready to be taken out of the cage!
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Serve!
