Braised fish fillets

Overview

This kind of fish has many names, some are called pedal fish, some are called bulltongue fish, some are called dragon fish, and some are also called flat fish. Our Tianjin Wei is called Sole Fish. In principle, a fish weighing more than three kilograms is considered a real sole. The ones I cooked today can only be called sole fish per pound. The fish is relatively large and the pot is relatively small, so it is convenient to cut into two sections.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• aniseed
• cooking wine
• garlic
• onions
• sole
• vinegar
• white sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Tear off the skin on both sides of the sole, remove the internal organs, wash and cut into two sections.

   

3. 3 Dip the sole fish segments into dry flour and fry in hot oil.

   

4. 4 Fry until golden brown on both sides and set aside.

   

5. 5 Prepare onions, ginger, garlic, and aniseed ingredients. Set aside.

   

6. 6 Leave some base oil in the pot, add fish segments, green onion, ginger, garlic, aniseed, and sugar.

   

7. 7 Add cooking wine, soy sauce, vinegar and salt. Add appropriate amount of hot water to cook the fish.

   

8. 8 Cook the fish until it's delicious. Collect the thick soup.

   

9. 9 Braised fish segments.