How to make braised pomfret at home

Braised pomfret is a delicious ingredient. Pomfret is rich in unsaturated fatty acids, which can lower cholesterol. Pomfret is also rich in trace elements, which can prevent cardiovascular diseases. Braised pomfret has a unique taste. It can increase appetite, enhance physical strength, and improve symptoms such as stomach cold, frostbite, and vascular headache. Next, I will teach you how to make braised pomfret at home.

Home-cooked braised pomfret is the name of a dish. The pomfret has a laterally flattened body and a disc-shaped shape, a thick back, a terminal mouth, and no whiskers. Its body color is white, with silver scales, a black tail, and linear fins. The combination of these four colors is extremely beautiful.

Pomfret is also called flatfish. The weight of pomfret is about 500g-1500g per piece, and the meat tastes like mullet. The unsaturated fatty acid W-3 ​​series contained in the fish meat has been clinically proven to be an important substance for reducing the occurrence of cardiovascular diseases. The cholesterol content of pomfret is also lower than that of all animal foods. Pomfret meat is thick, has few bones, tastes good, is rich in nutrients, and is a natural nutritional product. The pomfret has a laterally flattened body and a disc-shaped shape, a thick back, a terminal mouth, and no whiskers. Its body color is white, with silver scales, a black tail, and linear fins. The combination of these four colors is extremely beautiful.

practice

1. Remove the internal organs of the pomfret and rinse it with water. Make two or three cuts on both sides of the fish. Add salt, 5ml cooking wine and ginger slices and marinate for a while.

2. Slice the garlic, cut the pepper into rings, and chop the green onion

3. Spread a little dry starch on both sides of the pomfret and set aside

4. Heat the wok, wipe the bottom of the wok with ginger, add a little oil and heat it, put the pomfret into the wok, fry over low heat until both sides are golden brown, then drain the oil.

5. Leave a little oil in the pot, sauté scallions, ginger, and garlic slices, add pomfret, light soy sauce, dark soy sauce, cooking wine, sugar, and appropriate amount of water (the amount of water should be equal to that of the pomfret). Bring to a boil over high heat, then simmer over low heat until the soup is thick. Remove the pomfret from the plate, thicken the remaining soup with water starch, and pour it over the pomfret. Finally, sprinkle with scallions.

Nutritional Value

Pomfret is also called flatfish. The weight of pomfret is about 500g-1500g per piece, and the meat tastes like mullet. The unsaturated fatty acid W-3 ​​series contained in the fish meat has been clinically proven to be an important substance for reducing the occurrence of cardiovascular diseases. The cholesterol content of pomfret is also lower than that of all animal foods. Pomfret meat is thick, has few bones, tastes good, is rich in nutrients, and is a natural nutritional product. The pomfret has a laterally flattened body and a disc-shaped shape, a thick back, a terminal mouth, and no whiskers. Its body color is white, with silver scales, a black tail, and linear fins. The combination of these four colors is extremely beautiful.