How to make frozen pomfret delicious and simple?

Ice pomfret is frozen at MINUS 60 degrees when it is first caught, which not only retains the flavor and taste, but also does not harm the meat quality.

This kind of frozen chilled pomfret is sold in supermarkets and vegetable markets.

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silvery pomfret

Article 4

cooking wine

Two spoonfuls

energy

5 tablets

salt

2-5g

Light soy sauce

1 spoon

garlic

5 petals

sugar

2 grams

Detailed explanation of the method of freezing pomfret without fishy smell

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Frozen pomfret should be thawed at natural temperature without microwave oven or hot water, just take it out a few hours in advance and put it at room temperature.

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After thawing, clean the fish. This kind of pomfret has a small stomach and few internal organs, but it must be cleaned, otherwise the whole dish will be disgusting. It's more convenient to cut it from the mouth.

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Take out all the internal organs, black membranes and fish gills. These are the sources of fishy smell. The cleaner the better. If you are not sure what you can eat, cut it off. (You can cut off the whole head)

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Look at the steak in the belly. The black film must be removed until you only see the meat.

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Then cut off the fins, the fins on the back and under the body are also cut off, the left side is cut clean, and the right side is not cut. If this is not cut, it will affect the fried fish. So I suggest cutting it off. Leaving only the fish tail

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Cut the fish twice after cleaning it all up. If the fish is small, do not cut it. If it's braised in brown sauce, cut it dry and fry it. Wipe the fish inside and out with cooking wine, salt and shredded ginger and marinate it. Pay attention here, put more dry fried salt. Marinate for half an hour.

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Take a pot, the pot is convenient for frying fish, and heat it with more oil than a small fire! Heat the fire for a while, put your hand on the oil temperature for three seconds and feel hot, then you can put the fish.

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The kitchen paper is ready by the side. First of all, use kitchen paper to dry the cooking wine and water stains on the surface of pomfret, so that pomfret can avoid splashing oil in the pot and protect itself when cooking. Now, for the convenience of transporting fish, the fish tail is not cut off in front.

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Turn to medium heat, don't simmer, fry one side for about a minute, don't worry about burning, turn the fish tail over and fry the other side until golden. Dry fried fish must be cooked, pomfret has less thorns and thicker meat, and dry fried fish is most suitable for children.

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Gently turn over with chopsticks, the oil temperature is high, so as to ensure that the fish skin is not broken and keep the body shape. Fry until golden brown. Take it out and put it aside.

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Dry-fried pomfret is finished. The key is to add more salt when pickling, and eat it directly after frying, without seasoning, which is suitable for children.

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This method of braising in soy sauce is exactly the same as the previous steps, with only two differences: do not cut the fish, and put less salt when pickling. Fish cooks easily when it is cut. Because there is no map, I owe it first. Just say the steps. 1. Spicy braise in soy sauce also needs fried fish to keep its shape. 2. After the fish is fried, or in a pot, add ginger and garlic, stir fry over high fire, add the fried fish, pour cooking wine, and then pour some boiling water to drown the fish. 3. Season with 5g soy sauce, 1 teaspoon salt and 1 teaspoon sugar. Spicy method, add dried Chili and pepper. Change to medium heat and simmer for 2 minutes.

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Open the lid to collect the juice, leaving a little soup to eat. You can taste the taste before cooking, and then adjust the taste. Don't stew for too long, the fish is tender and easy to disperse, and then it will be stewed. Generally, I stew in water for less than 10 minutes. This picture is my spicy fish. My method applies to all fish.