Pomfret — it tastes delicious, has more meat and fewer thorns, and has a very high edible rate. It is a dish that must be eaten every new year and festival. It is usually steamed to reflect the original flavor.


800g pomfret
A little green onion
A little ginger
1 tablespoon salt
2 tablespoons cooking wine
A little coriander
5 pieces of fat meat
1 pinch of pepper
1 Auricularia auricula (water hair)
A little carrot


Step 1
Choose a fresh pomfret, about 800g, and two for the small one

Step 2
Cut from the abdomen

Step 3
Dig out the internal organs and clean them.

Step 4
Draw a herringbone knife on both sides of the fish.

Step 5
Smear both sides of the fish evenly with 2 tablespoons cooking wine and 1 tablespoon salt

Step 6
Put onion and ginger slices and pig fat slices on the fish, sprinkle a pinch of pepper and marinate for 10 minutes

Step 7
Boil an underwater pot, steam over high heat for 8 ~ 10 minutes, take it out and pick up all the spices

Step 8
Pour the original soup into the wok, add coriander section, shredded carrot and black fungus and bring to a boil

Step 9
Pour it on the fish