How much is the Pomfret per jin?

Pomfret is a tropical and subtropical food and ornamental large fish, for the offshore middle and lower fish, to small fish, jellyfish, diatoms, etc., the nutritional value is very high, often with tonifying qi and nourishing blood, stomach and essence, smooth joints, soft muscles and bones of the dietotherapy effect, let's take a look at Pomfret how much per jin!

How much is the Pomfret per jin?

The price of Pomfret is related to the size of Pomfret itself. the price of Pomfret weighing about 350 pounds in the market is generally about 24.00 yuan / kg. White Pomfret is cheap for 13 or 14 yuan per jin, but sometimes the increase is very large. during the fishing moratorium, the two-heavy small Pomfret has been sold for 40 yuan per jin, and the slightly larger Pomfret has risen from 80 yuan to 120 yuan per jin. The price of red Pomfret is cheaper, basically around 5-6 yuan per jin.

Nutritional value of Pomfret

1. Pomfret is rich in protein and a variety of nutrients, with the effect of tonifying qi and nourishing blood, softening muscles and bones, and relieving indigestion, spleen deficiency and diarrhea, anemia, muscle and bone soreness and so on.

2. Pomfret is rich in unsaturated fatty acids, which can lower cholesterol.

3. Pomfret is rich in trace elements selenium and magnesium, which can prevent cardiovascular diseases such as coronary atherosclerosis, delay aging and prevent the occurrence of cancer.

The home practice of Pomfret

1. Spicy Pomfret

[materials] 500 grams of Pomfret, right amount of oil, right amount of salt, right amount of bean paste, right amount of chili sauce, right amount of cooking wine, right amount of spring onion, right amount of ginger.

[practice] ① cuts obliquely on the back of the fish with a kitchen knife to make it easier to cook and taste. Tear the ② onion leaves with your hands and soak them in water. Heat the oil in the ③ pan and put in the fish. Fry over low heat until golden brown on both sides. Set aside. ④ leave the oil and stir-fry with ginger and bean paste. Pour ⑤ into a small bowl of water and bring to a boil. Pour ⑥ into the cooking wine, then add the fish and cover and simmer for 3 minutes. ⑦ packed the fish and left the base and put them in the green onion. ⑧ into the chili sauce, do not eat spicy or not, and then add chicken essence. ⑨ pour the soup over the fish and serve with shredded green onions.

2. Braised Pomfret

[materials] 750g of Pomfret, 15g of Pickled Potherb Mustard, 20g of fat pork, 15g of winter bamboo shoots, 20g of soy sauce, 4g of spring onion, 4g of ginger, 4g of yellow rice wine, 15g of red wine pepper, 4g of salt, 60g of refined lard, 4g of monosodium glutamate, 4g of garlic, 10g of sugar, 4g of sesame oil.

[practice] ① Pomfret clean the gills, rinse the internal organs, put a Lancet on both sides of the fish at a distance of 0.6cm, and spread the soy sauce evenly. ② pig fat, winter bamboo shoots, Pickled Potherb Mustard and dried chili are all changed to 0.6cm square Ding. Heat the oil in the ③ spoon until 90% hot, deep-fry the fish into 50% heat, and remove the controlled oil when it is jujube. ④ heat another oil pan, first stir-fry diced pork, then add yellow rice wine, chopped onion and ginger, minced garlic, diced bamboo shoots, diced sherry and diced chili, stir-fry several times, then add sugar, soy sauce, refined salt and clear soup 250ml to boil. ⑤ into the fish, simmer over low heat, until the juice is strong, remove the fish and put them on a plate. Add monosodium glutamate and sesame oil to the remaining juice in the ⑥ spoon, pour over the fish and serve.

3. Steamed Pomfret

[materials] one Pomfret, a little red pepper, a little ginger, one spring onion, 1 tablespoon of salt, 1 tablespoon of cooking wine, and the right amount of steamed fish drum oil.

[practice] after washing, ① fish is painted with flower knives on both sides of the fish, which is not only easy to steam, but also tastes better. ② put the fish in a bowl, add spring onions and ginger, 1 gram 4 teaspoons of salt, and 1 tablespoon of wine. Grab and marinate for about 15 minutes. ③ spread a layer of spring onions and ginger on the bottom of the plate (also put some in the belly of the fish), and then put on the pickled fish. Boil the water in the ④ pot, steam the fish for about 6 minutes, turn off the heat and steam for 2 minutes. ⑤ steamed fish, sprinkle with steamed fish drum oil, sprinkle with shredded red pepper and shredded green onions, then sprinkle with a little hot oil.

4. Braised Pomfret in brown sauce

[materials] 600 grams of Pomfret, right amount of oil, right amount of salt, right amount of onion, right amount of garlic, right amount of pickled pepper, right amount of fennel, right amount of Shanghai old wine, right amount of old soy sauce.

[practice] ① naturally thawed the Pomfret from the freezer, removed gills and internal organs, and cut a few cuts on the surface. ② chopped onions and garlic. Pour oil into the ③ pan and add onion, garlic and pickled pepper to saute until fragrant. Stir-fry ④ and add soy sauce and wine. Boil the ⑤ soup until half boiled and add the Pomfret. Add ⑥ to the fennel and cook over high heat. ⑦ gently turn the fish halfway, season with salt, and cook until the soup thickens. Sprinkle pepper before ⑧ out of pan, sprinkle with a little fennel after serving.