Braised flat fish

Overview

The flat fish has thick meat with few spines. It not only tastes delicious, but also has high nutritional value. Its unsaturated fatty acids and trace elements have a very good nourishing effect on the human body. Braised in braised fish, it is very tasty and the method is not complicated. It is one of the common household methods.

Tags

• hot dishes
• home cooking
• beer
• broth
• chicken essence
• garlic
• onions
• refined salt
• seafood soy sauce
• water starch
• white sugar
• white vinegar
• zanthoxylum bungeanum
• flat fish
• ginger
• red pepper

Ingredients

Steps

1. 1 Remove the gills and internal organs, clean them, and make diagonal cuts every third of the width,

   

2. 2 Add cooking wine and a small amount of salt and rub it with your hands. Because the flesh of flat fish is too thick, you need to feed it first for about fifteen minutes

   

3. 3 Soak a small bowl of pepper water in hot water

   

4. 4 Slice onion, ginger, garlic, and prepare red pepper

   

5. 5 Prepare a large bowl of stock. If you don’t have stock, you can also add a few slices of pork belly

   

6. 6 Dry the fish with kitchen paper, put vegetable oil in the pan and heat until it is 70% hot. Add the fish and fry the fish until golden brown on both sides

   

7. 7 Transfer the fried fish to a plate and set aside

   

8. 8 Leave the oil in the pot, stir-fry the onion, ginger, garlic and red pepper over low heat

   

9. 9 Add soy sauce, vinegar, pepper water, sugar, salt, add stock, pour in beer, turn on high heat and bring to a boil, add fish, cover with lid, bring to a boil over high heat, then turn to low heat and simmer for 20 minutes. (Turn over halfway)

   

10. 10 When taking it out of the pot, first take the fish out and put it on a plate. Add chicken essence and water starch to the soup in the pot to thicken it. Pour it over the fish and garnish with shredded green onions.