Hemiptera is a common marine fish in our frozen commodity market. It's not expensive, just a main thorn. It's very convenient and delicious. When I bought it, my son said it was not a flounder. I don't believe it. Later, I looked it up on the Internet, and it was really a flounder.

Materials?

A fish with a half mouth.

oil

verdant

energy

Cooking wine

dark soy sauce

vinegar

water

sugar

salt

chilli sauce

Braised fish?

Scrape the fish scales clean, remove the internal organs and gills, and cut a few knives on the fish, which will be delicious when stewed.

Add oil to the pot. When the oil is hot, fry the fish in the oil pan. When frying, it is best to jump on both sides, or fry, so that it is not easy to stick to the pot and the shape of the fish will remain intact. This time it was a mess, only one side of flour was sprinkled, and it fell off when frying fish. What a pity.

Stir-fry onion, ginger and garlic in a pot, spray some cooking wine, soy sauce and vinegar, add water to the fish, add a spoonful of sugar and a proper amount of salt, bring to a boil, reduce the heat until the soup is thick, and sprinkle some shredded onion when taking out of the pot. I also added a spoonful of homemade Chili sauce. In fact, it is better to add some coriander when serving, but it is difficult for our own kitchen to be so complete that we can use whatever we want.