At present, this fish is affordable and delicious, steamed and served, it is fragrant and smooth without fishy smell, and it is more tender than tofu

Fresh white pomfret, except for steaming really no better way to eat, clean up the gills, internal organs and bruises close to the backbone of the fish, wipe the surface of the water and ginger, shallots together, steam for five minutes, take it out and pour the sauce, eat it hot, delicious rice, give me big fish and meat, I don't change it.

【Steamed white pomfret】

Ingredients: 2 white pomfret, 1 piece of ginger, 1 handful of shallots, 1 tablespoon of light soy sauce, 1 tablespoon of oil

Method: 1. The white pomfret is cut from the belly of the fish, and the gills, internal organs and blood close to the spine are cleaned, which are the fishy smell of the fish, and must be cleaned, especially the steamed fish, which can not have a fishy smell.

2. Spread a layer of ginger slices and shallots at the bottom of the plate, stuff a piece of ginger in the belly of the fish, and then put the green onion segments, no need to put cooking wine and the like to remove the fishy, and wait for the water to boil and then steam directly.

3. The water in the steamer is boiled, and the pomfret is put into the high heat and steamed for five minutes, five minutes for this small fish is enough, and more than one pound of fish only needs to be steamed for eight to ten minutes.

4. Take out the steamed fish, remove the ginger slices and green onions, put the shallots on the table again, and drizzle the sauce mixed with light soy sauce and oil.

Tips:

1. No matter what kind of fish, the gills, scales, internal organs and bruises near the backbone of the fish are the fishy smell of the fish, and they must be cleaned up, especially the steamed fish, otherwise the taste will really be greatly reduced.

2. Ginger and shallots are very good to remove the fish, no need to add cooking wine and the like to remove the fish, if the taste of cooking wine can not be volatilized, it will affect the taste of the fish, add more ginger slices, and then take out these ginger slices after the fish is steamed.

3. Season the fish, light soy sauce, oil, and steamed fish soy sauce is enough, and you can not use it if you don't have steamed fish soy sauce.