Braised flat fish

Overview

This method of braised flat fish has thick soup, salty flavor and delicious meat flavor. It is one of my favorite methods.

Choose fresh fish.
Remove the internal organs, clean the water, and make cross cuts on the fish, because the meat of this fish is very thick, which makes it easier to taste.
Prepare onions, ginger, garlic, and star anise.
Heat the oil in a wider pan.
Add fish and fry.
Flip and fry until both sides are golden brown.
Leave oil in the pot, add star anise and fry until it changes color and smells of spices.
Next, fry the onions, ginger and garlic to create a fragrant aroma.
Add Donggu soy sauce to bring out the aroma of soy sauce, and then add an appropriate amount of cooking wine.
Add an appropriate amount of water, the amount of water should be enough to cover the fish body, add enough at one time, do not add water halfway.
Put in the fish, add appropriate amount of salt, a little dark soy sauce to enhance the color, a little sugar to enhance the freshness, an appropriate amount of pepper to remove the fishy smell and add fragrance, finally add rice vinegar and bring to a boil over medium heat, and simmer over medium heat for about 20 minutes.
Stew until the soup thickens, add appropriate amount of chicken essence, take out the fish and put it on a plate.
Use a strainer to remove the onions, ginger, garlic, etc., pour the remaining soup into a thin gravy, and pour it over the fish.
The braised flat fish with thick soup, bright color and delicious taste is great with wine and rice!