Chinese Food
Silver pomfret with scallion oil
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It's a silver pomfret with a lively and early taste. It's tender and has few thorns. It's especially suitable for the elderly and children. In summer, pomfret, which is rich in unsaturated fatty acids, is more effective in lowering cholesterol for people with high blood fat and cholesterol. In the coastal areas, especially the Jiangsu, Zhejiang and Shanghai generation of diners, the practice of scallion pomfret is the most popular. Take Xinya, a time-honored brand, for example. The pomfret with scallion oil, which was created and spread in the 1930s, has become a childhood memory on the tip of many people's tongue because of its fresh materials, proper heat, delicious taste, tender meat and long-lasting sales.
Cooking ingredients
Cooking Steps
Step1:After washing the fish, slash three times obliquely.
Step2:Put salt on the fish. Add onion and ginger. Add cooking wine and marinate for 15 minutes.
Step3:Adjust the steamer to the normal steaming mode. Preheat it to 100 ℃ and put it into the middle layer. Steam for 10 minutes.
Step4:Steam the fish and cut the shallots. Mix the fish sauce, steam the fish and soy sauce. Mix the vinegar and sugar.
Step5:Remove the shredded onion and ginger from the steamed fish. Pour out the steamed water. Then pour in the fish sauce. Sprinkle with scallion. Heat the oil in the pot. Pour it evenly over the onion.
Cooking tips:There are skills in making delicious dishes.
