Pomfret bream with scallion oil
Pomfret bream has few and soft bones, which is very suitable for the elderly. This pomfret bream is a big fish. It is a hot dish for the reunion dinner. Local people prefer light, steamed and boiled food. It is also very different from that in my hometown. There is no soy sauce here, so the color is just like this. I was sure to add some ginger or pepper, but my mother-in-law didn't eat a little ginger and pepper, so she didn't add them. At that time, there was only one finished product map because they were eager to produce other dishes.1. Steamed pomfret bream with scallion oil depends on the size of the fish and the ambient temperature.2. If you feel that the salting is not delicious enough, you can sprinkle some salt before steaming, or add some raw soy sauce and pour hot oil after steaming.3. When pouring hot oil, there will be some oil and water splashing. Pay attention to safety.
Step 1 . Ingredients: remove scales and internal organs of pomfret and bream and wash them
Step 2 . Place pomfret and bream flat on the cutting board, cut several ramps, and cut both sides
Step 3 . Put salt on it
Step 4 . Put it on each knife edge and let it stand for about a quarter of an hour
Step 5 . Cut shallots into scallion flowers
Step 6 . Put water in the steamer, rinse the pomfret and bream after standing, put them in a suitable plate, sprinkle some salt and add an appropriate amount of cooking wine (those that need to add ginger powder are also added at this time), cover and steam over high heat for about 15 minutes, and let them mature.
Step 7 . When pomfret and bream are steamed, heat the wok with vegetable oil
Step 8 . Pour the hot oil on the pomfret bream sprinkled with scallions (or red pepper is more beautiful)
Step 9 . Serve hot
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