Practice of pomfret with scallion oil II

Material selection: pomfret 1 strip (400g).

Seasoning: a little onion, ginger slices, shredded onion and ginger, 2 tablespoons of yellow wine, half a tablespoon of soy sauce/kloc-0, half a tablespoon of white sugar, half a tablespoon of refined salt, 0/50g of peanut oil/kloc-0, and 0.3 tablespoon of monosodium glutamate.

Methods: 1. Scrape pomfret, remove gills, viscera, wash and drain. Sprinkle yellow wine, salt, monosodium glutamate, onion and ginger slices on pomfret, put them in a long pot, steam them in a steamer for 10 ~ 12 minutes, break them, take them out, put them in a clean pot, add soy sauce, and put shredded onion and ginger on the fish.

2. Heat the pan and drain the oil. When the oil is 80% hot, pour the shredded onion and ginger on the fish to make its fragrance penetrate into the fish and serve it quickly while it is hot.

Features: fragrant onion, elegant color, fresh and tender, original flavor.

Key: 1 Be sure to choose fresh pomfret, otherwise it is not suitable for use.

2. When steaming in a cage, you must use a big fire to avoid overcooking and control the fish to the best degree.