How to make steamed pomfret

Pomfret contains cholesterol-lowering fatty acids, called unsaturated fatty acids, which also enhance memory and thinking skills.

Steamed pomfret is a home-cooked dish with pomfret as the main ingredient, which is easy to make. The following Xiaobian will share the steamed pomfret with you

Steamed pomfret

Main Ingredients: 1 live pomfret (about 700 grams)

Ingredients: COOKED HAM 5 SLICES, ginger 5 slices, water mushrooms 5 slices, cooked pork fat 25 grams

Seasonings: 5 grams of scallion, 4 grams of refined salt, 15 ml of rice wine, 2 grams of monosodium glutamate, 1 small dish of ginger vinegar

Steamed pomfret

1. Trim the scale of the pomfret, and cut a knife across the back to break the connection of the intestine.

2, then dig gill even viscera together from the throat out (if there is a broken intestine, can be wrung out with 2 chopsticks), rinse, on both sides of the fish by the meat thickness of the oblique batch of five knives, deep to the spine, loaded into the waist dish.

3. Put ham, mushrooms and ginger into the knife seam on one side of the fish body, into tiles and slices, and put them in five places.

4, fat fat batch into large slices, onion knot.

5, pour rice wine on the fish, sprinkle salt, put on the onion knot in the middle, cover the fish body fat fat, steamed on the cage with high heat for 15 minutes or so to remove the fat, onion knot.

6. Put the original soup into the pot, add monosodium glutamate, adjust the amount and taste of the soup, bring to a boil and pour on the fish.

7. Serve with a ginger vinegar dish.

Features: Fresh and elegant, delicate fish, delicious fragrance, original flavor.

Make key

1, the fish belly must be cleaned, washed clean, to prevent residual intestine, blood, affect health.

2, careful not to cut the abdomen when Ji take knife, affect beautiful, flesh thick Ji too deep to the spine.

3, steamed fish must use high fire, the key is to master the steaming time. Whether steamed, available chopsticks in the head of the back of the meat thick place tied down, tied less than the spine is raw. When steamed, the pectoral fins of the fish showed, "the fin is raised, but the fin is cooked." And the requirement is the fish eye bulging, pectoral fin is about to fall, the meat is just broken, then the fish is the best, slightly steamed too far, the fin will fall, the longer the time, the older the meat.

Pomfret and tomato can be eaten together: pomfret is beneficial to Qi and blood, soft tendons and bone, spleen and stomach. If accompanied with green pepper, tomato, suitable for children to eat, in order to obtain its growth and development of the necessary high-quality protein and calcium, phosphorus, iron and other minerals and vitamin c.

The fresh edible portion of pomfret contains 72.8 grams of water, 18.5 grams of protein, 7.8 grams of fat, 24 micrograms of vitamin A, 0.04 mg of vitamin B1, 0.07 mg of vitamin B2, 2.1 mg of niacin, 1.26 mg of vitamin E, 328 mg of potassium, 0.07 mg of manganese and 0.8 mg of zinc per 100 g. Copper 0.14 mg, phosphorus 155 mg, selenium 27.21 MCG, cholesterol 77 mg.