Braised flat fish
Overview
The braised flat fish is ready in 10 minutes. It is the most homely way to go with rice. It is delicious and delicious! Flat fish is also called pomfret or flat fish in some places. Because it is flat, northerners are accustomed to calling it flat fish. Flat fish itself is rich in high protein and a variety of trace elements. Compared with river fish, it also has the advantage of tender meat with less thorns and less fishy smell. It is small and easy to clean, and it is especially easy to cook. So every now and then, different ways of cooking flat fish will appear on my dining table. Today I’m making the most homely braised flat fish.
Tags
Ingredients
Steps
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First prepare the ingredients needed for this dish: two flat fish.
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Clean the flat fish, remove the gills and internal organs, make a slash on the front and back of the fish body, apply a layer of salt on the front and back, then evenly coat the back of the fish with cooking wine juice and marinate for about 10 minutes.
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Heat the wok over medium heat until it feels hot in the palm of your hand, pour in the cooking oil and heat it.
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Place the marinated flat fish on kitchen paper to drain excess water.
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When the oil is hot, lift the fish tail and slide it into the pot, turn down the heat and fry slowly.
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Fry until golden brown on one side, then flip the fish over and fry the other side.
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Fry until golden brown on both sides and you can smell the aroma of fish. Add onions, ginger and garlic and stir-fry until the aroma is released.
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Add a small amount of dark soy sauce and white sugar and then add hot water, just enough to cover the fish body.
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Bring the flat fish to a boil over high heat and collect the soup.
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Collect the soup until the soup is thick and ready to serve.
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The fragrant and fragrant braised flat fish is ready. Pour a bowl of rice and enjoy!
