CATDOLL : CATDOLL: How to kill and clean silver pomfret

1. How to kill and clean silver pomfret

The way to kill a lively pomfret is the same as other marine fish. Just use the flat surface of a kitchen knife to hit its head hard to make it faint, then remove the gills and side belly to block the opening, and then carefully take out the internal organs and discard them. Of course, when doing this series of actions, be careful not to rupture the fish's gallbladder. After doing the above work, scrape the scales of the pomfret, wash it, and you can prepare it for cooking! How to wash pomfret Pomfret is a popular food, and many people will go to the vegetable market to buy fish and cook it. Generally speaking, people who have no experience in killing and washing fish are advised to ask the fish seller to help kill the fish and remove the internal organs directly. Cleaning 1. The head of pomfret is relatively small, so the head of pomfret does not need to be removed, just wash it clean; 2. The scales of pomfret are very slippery and thin, but they must be cleaned. You can scrape the scales from the tail of the pomfret in the reverse direction, so that you can scrape them off more smoothly; 3. The gills of pomfret also need to be cleaned. The method is to lift up the harder part of the fish head, stretch out two or three fingers to pull down the red fan-shaped gills; 4. The internal organs of pomfret must also be cleaned. Put the fish upright with the white part facing up. You will see a small area near the tail, which should be slightly red. Insert the scissors and cut in the direction of the fish head. Cut until the gills are slightly lower, and then take out all the contents.

2. What is the common method of cooking braised pomfret?

Ingredients

1 pomfret for 4 people.

Excipients

2 star anise, 1 small piece of cinnamon, 1 scallion, 1 piece of ginger, 1 pinch of peppercorns, appropriate amount of oil, a little soy sauce, a little oyster sauce, a little vinegar, a little salt, and 1 teaspoon of sugar.

practice:

1. Kill the pomfret, clean it, and cut into pieces on both sides as shown in the picture below.

2. Heat the oil in a pan, put the fish in, fry the cold noodles until golden brown, and serve.

3. Leave some oil in the pot, add star anise, pepper, cinnamon, ginger slices and scallions into the pot, and stir-fry over low heat until fragrant;

4. Pour soy sauce, oyster sauce and hot water in turn and bring to a boil over high heat;

5. Add the fried fish to the soup. When the water boils again, pour a little vinegar to remove the fishy smell with the steam. At the same time, sprinkle a little sugar and salt.

6. Cover the lid and simmer on low heat for about 20 minutes. When the soup becomes less, drizzle a little vinegar, turn off the heat, and sprinkle with chopped green onions. If you have a large plate, it will look more beautiful if you serve it on it.

7. Done.

Main ingredients: 1 bream, appropriate amount of onion, 3 slices of ginger, a few peppercorns, appropriate amount of scallions, appropriate amount of bell peppers, 1 clove of garlic, 1 spoon of Pixian bean paste, and 1 spoon of sweet potato starch.

1. After cleaning the bream, cut a few times on its back, then apply a little salt to the belly and both sides and marinate for a few minutes. While marinating, prepare other ingredients, cut the scallion white into sections, cut the scallion green into chopped green onions, slice the ginger and garlic, dice the chili pepper and onion, mix the sweet potato starch with half a bowl of water to make a thickening water for later use

2. Heat the pan, add the oil, add the peppercorns, scallion, ginger and garlic, stir-fry over low heat until the scallion turns brown, remove the scallion, ginger, garlic and peppercorns, and leave them alone.

3. Then put the bream in and fry over medium heat until golden brown. Turn over and add two spoons of rice wine and a little water when both sides are fried. Cover the pot and simmer for a while, 3 to 5 minutes.

4. When there is not much water in the pot, add the braised soy sauce and cook over medium-low heat for 3 minutes. Move the pot left and right during this period so that the head and tail of the fish can also be more flavorful. After cooking, remove from the pot and serve on a plate

5. Add a little oil to the pan, simmer over low heat, add diced pepper and onion, stir fry for a few times, add a spoonful of Pixian bean paste, stir fry until red oil comes out.

6. Pour the thickening water into the pot, continue to cook on low heat, stir with a spatula in the pot, cook until thick, then turn off the heat

7. Pour the thickening sauce on the surface of the fish and sprinkle some chopped green onions.

8. Finished product image

Braised Pomfret recipe:

Main ingredient: 1 pomfret.

Auxiliary ingredients: 2 star anise, 1 small piece of cinnamon, 1 scallion, 1 piece of ginger, 1 pinch of pepper, appropriate amount of oil, a little soy sauce, a little oyster sauce, a little vinegar, a little salt, and 1 teaspoon of white sugar.

1. Remove the gills and internal organs of the pomfret, clean inside and out; wipe off the water inside and outside, and cut into small pieces on both sides of the body to make it easier to taste;

2. When the oil in the pan is 80% to 90% hot, slide the dried fish down the wall of the pan, fry both sides until they are set and slightly browned, then serve;

3. Leave some oil in the pot, add star anise, pepper, cinnamon, ginger slices and scallions into the pot, and stir-fry over low heat until fragrant;

4. Pour soy sauce, oyster sauce and hot water in turn and bring to a boil over high heat;

5. Add the fried fish to the soup. When the water boils again, pour a little vinegar to remove the fishy smell with the steam. At the same time, sprinkle a little sugar and salt.

6. Cover the lid and simmer on low heat for about 20 minutes. When the soup becomes less, drizzle a little vinegar, turn off the heat, and sprinkle with chopped green onions. If you have a large plate, it will look more beautiful if you serve it on it.

7. The finished product of braised pomfret.

3. How to cook pomfret

Braised Pomfret Bream:

Prepare ingredients: 1 pomfret, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, 1 spoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, and appropriate amount of green onion.

1. Wash the fish, remove the internal organs, and cut the fish body into diamond shapes.

2. Heat oil and fry the fish on both sides. When frying the second side, add ginger and scallion together.

3. When the fish is 30% cooked, add cooking wine, dark soy sauce, sugar, and salt and simmer over medium heat.

4. Flip the fish over and cook until the fish is fully cooked and the soup is thick. Remove from heat and sprinkle with chopped green onions.

5. Finished product picture.

4. How to clean pomfret?

How to clean pomfret?

Pomfret is actually very easy to clean. I clean it like this: 1 Use a knife to scrape the scales, or you can choose not to scrape; 2 Tear off the dorsal fin, starting from the tail and tearing forward. If you don't dare to tear it hard, you can use scissors to cut it, and then cut off the other fins. Of course, if you think it looks better, you don't have to cut it; 3 Peel off the gill covers on both sides of the head and tear off the gills. Of course, you can also use a knife to cut it off, but you have to cut it cleanly; 4 Use a knife or scissors to open the belly, about 2 inches is enough, and about an inch is enough for those with better skills. Tear off the fish intestines (the fish is fresh, and the skilled ones have already pulled them out when tearing the gills), and carefully remove the black film attached to the abdominal wall. There is very little in the belly, and there is no need to worry about breaking the gallbladder like in fresh water. 5 Wash, drain, and put it in the pot.

How to clean flat fish (Pomfret)???

Hello:

1. There is no need to remove the head of the pomfret.

2. You need to scrape the scales of the pomfret, but its scales are special and thin, so they feel very slippery. When scraping the scales, you should start from the tail of the pomfret and work your way up. You will find that a layer of scales has been scraped off. The scaled pomfret feels fleshy to the touch, not as slippery as before. When removing the gills of the pomfret, there is a hard piece at the head of the fish that can be lifted up. Lift it up (it won’t fall off, you have to tilt it to see inside), and you will see a red fan-shaped thing inside. That is the gill. Just stretch out two or three fingers to pull it off. If you are afraid of getting your fingers on it, you can also use the tip of a knife to reach the root of the gills and scrape it off with force.

3. For the internal organs, put the fish upright with the white part facing upwards. You will see a small area near the tail, which should be slightly reddish. Use the scissors to cut towards the head, and keep cutting until a little below the gills. Then take out everything inside. Generally, there will be a layer of black membrane inside the fish's body, which is best removed as it will smell fishy. If this is your first time handling fish, I suggest you not to do it yourself. The fish sold in markets and supermarkets can be pre-processed for you, so just let them do it for you.

How to clean flat fish

Of course, knock the fish unconscious first, scrape off the scales with a knife, cut it from the anus upwards with scissors, remove the internal organs, wash off the blood from the gills and that's it.

How to clean a golden pomfret

1. The head of the pomfret is relatively small, so you don’t need to remove the head of the pomfret, just wash it clean;

2. The scales of pomfret are very slippery and thin, but they must be cleaned. You can scrape the scales from the tail of the pomfret in the reverse direction upwards, so that they can be scraped off more smoothly;

3. The gills of pomfret also need to be cleaned. The method is to lift up the harder part of the fish head, stretch out two or three fingers to pull down the red fan-shaped gills.

4. The internal organs of the pomfret must also be cleaned. Put the fish vertically with the white part facing upwards. You will see a small area near the tail, which should be slightly red. Use the scissors to cut towards the head of the fish, and cut until it is slightly below the gills. Then take out all the contents.

How to clean flat fish (Pomfret)

Preface: A very simple way to cook fish~

How to clean the internal organs of quick-frozen sea pomfret?

After thawing, remove the internal organs

How to clean pomfret?

Pomfret is actually very easy to clean. Here is how I clean it:

1 Use a knife to scrape the fish scales, or you can choose not to scrape;

2. Tear off the dorsal fin, starting from the tail and tearing forward. If you are afraid to tear it hard, you can use scissors to cut it, and then cut off the other fins. Of course, if you think it looks better to leave it, you don’t have to cut it;

3. Peel off the gill covers on both sides of the head and tear off the gills. You can also cut them off with a knife, but make sure they are cut cleanly. 4. Use a knife or scissors to open the belly. About 2 inches is enough. If you are skilled, you can cut it off about an inch. Tear off the fish intestines (if the fish is fresh, you will be skilled and skilled enough to tear off the gills). Carefully remove the black film attached to the abdominal wall. There is very little in the belly, so you don't have to worry about breaking the gallbladder like in fresh water.

5 Wash, drain and put into pot.

How to wash pomfret

Pomfret is actually very easy to clean. Here is how I clean it:

1 Use a knife to scrape the fish scales, or you can choose not to scrape;

2. Tear off the dorsal fin, starting from the tail and tearing forward. If you are afraid to tear it hard, you can use scissors to cut it, and then cut off the other fins. Of course, if you think it looks better to leave it, you don’t have to cut it;

3. Peel off the gill covers on both sides of the head and tear off the gills. You can also cut them off with a knife, but make sure they are cut cleanly. 4. Use a knife or scissors to open the belly. About 2 inches is enough. If you are skilled, you can cut it off about an inch. Tear off the fish intestines (if the fish is fresh, you will be skilled and skilled enough to tear off the gills). Carefully remove the black film attached to the abdominal wall. There is very little in the belly, so you don't have to worry about breaking the gallbladder like in fresh water.

5 Wash, drain and put into pot.

How to gut pomfret

Tools: scissors, chopsticks, steel wool (for scrubbing pots)

Method: Use scissors to cut a 3 cm opening along the belly of the pomfret, use chopsticks to hold the clean steel wire and partially stuff it into the belly of the fish, turn the chopsticks a few times until the black film inside the belly of the fish is brushed off and rinse it clean.