Braised opium fish with soy sauce

Overview

Baidu experience: Opium fish is one of the aliases of flatfish and a type of flatfish. The side of the body is flat and asymmetrical, and both eyes are on the left side. Anterior position of mouth, protruding mandible. The edge of the preopercular bone is free. The skin on the side with eyes is dark gray or has patches, and the skin on the side without eyes is white. There are also many productions in various coastal areas of my country. It is mainly used as fresh food or canned and dried salted products. Cod liver oil can be extracted from cod liver. In particular, the flounder species is a rare fish from the Yellow Sea and the Bohai Sea in my country. The flesh of the opium fish is tender and white, and it is delicious and plump. My hometown, Penglai, Yantai, Shandong, is rich in opium fish. Once the fishing ban is over, Yang Fan’s fishing boat will always catch a very big opium fish. Look, this one was brought back from Penglai by a friend with oxygen. It is very fresh.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• festival customs
• mid-autumn festival
• spring recipes
• autumn recipes
• winter recipes
• chives
• cooking wine
• doubanjiang
• fresh ginger
• garlic
• opium fish
• sugar
• umami soy sauce
• salt
• water

Ingredients

Steps

1. 1 Scrape off the fish scales, remove the gills and internal organs

   

2. 2 If the fish is too big, cut it into 2 or 3 pieces for easy cooking

   

3. 3 Prepare the required ingredients, cut the green onion into sections, slice the ginger and garlic

   

4. 4 Heat oil in a pan, add bean paste and stir-fry until fragrant, add onion, ginger and garlic and stir-fry

   

5. 5 Add umami soy sauce

   

6. 6 Put cooking wine

   

7. 7 Pour in water

   

8. 8 Put it in the pot and simmer over low heat for about 15 minutes without turning it over

   

9. 9 Slightly reduce the soup and take it out of the pot. Arrange the fish on a plate and pour the soup over it.