Pomfret with White Sauce

White sauce pomfret material: 1 pomfret (about 750g), 100g milk, 25g minced cooked ham, 50g lard, 100g soup, monosodium glutamate, refined salt, seasoning, ginger, onion and starch. Method: 1. Remove scales, laparotomy, gills and intestines of pomfret, wash it, wipe the water inside and outside with a cloth, then put a flower knife on both sides of the fish with a knife, apply 2.5g of refined salt, sprinkle with salt, add ginger and onion, put it in a steamer for 12 minutes, and take out the decanter to remove the original juice. 2. Put the soup into a tripod, add monosodium glutamate, 2.5g of refined salt and starch water, and mix well. Take the tripod out of the furnace, add lard and milk, mix well and cook it, pour it on the fish, and spread the ham powder on the pomfret into two straight lines. Features: the meat is tender and soft, fresh and delicious, and the milk is fragrant.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)