Braised turbot (flounder)

Overview

Happy birthday! Duobao! My husband likes to eat it, one dish in the restaurant costs 120! It cost 23 to buy this fish!

Buy it back, pack it up, and disembowel it! Pay attention to the sharp spines on the gills and mouth of the fish, so don’t hurt your hands when cleaning it! Scrape the fish skin with a knife to remove the scales. This is to remove the mucus on the skin!
Marinate the fish with salt and cooking wine for ten minutes, during which time you can prepare the ingredients: prepare appropriate amounts of onion, ginger, garlic and pepper
Put cold oil in the pot! Northeastern cold-pressed raw soybean oil is not recommended for cooking with cold oil, as it has a beany smell! Supermarkets sell it! Such a non-stick pan with crispy fish skin
Turn over! The frequency of turning the fish depends on whether the fish meat will fall apart, it is up to you! Don’t turn the fish if it falls apart easily! Add two spoons of cooking wine and two bottles of vinegar to remove the fishy smell! Use an appropriate amount of light soy sauce, a small tablespoon of dark soy sauce, and two tablespoons of yogurt and sugar. There will be a lot of soup in the pot at this time. Add a little less water to make the soup even with the fish! Add onion, ginger, garlic and chili to the soup over high heat!
The middle steps were not taken! Collect the soup and add oyster sauce before drying the pot! During this period, I used a spatula to put under the fish while it was stewing, so it didn’t stick to the bottom of the pot! Take out the pan and sprinkle with coriander! Have a great birthday!