Home cooking steps for braised flatfish are as follows.

Step 1: Fresh flatfish, cleaned externally and set aside.

Step 2: Handle flatfish with a sharp knife or scissors, cut off the small fins under the gills cover, a moment to fry, easy to paste. If the pot is not big enough or the plate is not big enough, you can remove the tail of the fish, the back of the fish has something hard, it is best to give the treatment, eat more convenient.

Step 3: There is a small hole under the fish belly, sharp knife or scissors pierce open the belly, remove the viscera, lift the gill cover, remove the inside of the gill flower.

Step 4: Rinse inside and out, wipe clean the blood, the surface of the fish to change the knife incision, if the fish is small, cut three horizontal knife can be.

Step 5: fish into a clean pot, first circle inside and outside of the rub once the cooking wine, and then inside and outside of the rub once a thin salt, fish belly stuffed with a piece of ginger, green onions randomly cut into slices spread in the fish, marinated for 20 minutes.

Step 6: marinated fish do not rinse, take out the stomach of the ginger as well as green onions, with kitchen paper to dry the surface of the spare, keep the fish body dry, to prevent a moment of frying in the pan when the oil burst.

Step 7: Put oil in a pan and heat the peppercorns in a cold pan over low heat, then fish out the peppercorns.

Step 8: Fry the fish in a pan over medium heat, not too big or too small, to prevent the fish skin from falling off and frying.

Step 9: Once one side is set, shake the pan to prevent the skin from sticking and flip to sear the other side.

Step 10: This step is crucial: quickly pour in a tablespoon of cooking wine and pop the aroma, the wine will evaporate to the surface quickly, and pour in hot water up to halfway up the fish. Add star anise, dried red chili, ginger, scallion, a spoonful of vinegar, boil boiling.

Step 11: Add one and a half tablespoons of dark soy sauce, one tablespoon of soy sauce, if it is a common taste of fresh soy sauce, etc. add two tablespoons of soy sauce, color to brown-red, add a spoonful of sugar. Turn the heat to medium and cover to simmer.

Step 12: Carefully turn the fish over every few minutes, take a spoon and pour some soup on the fish.

Step 13: Cover and simmer for about twenty minutes. Depending on the size of the fish, then open the lid on high heat to collect the juice for 3 minutes, not too long, to keep the fish intact, taste before serving, heavy mouth can add a little more salt.

Step 14: fish soup do not collect too dry, out of the pot sprinkle chopped green and red pepper or shredded scallions, pouring some fish soup, the same can be individually multiplied out of the fish for dipping, the flavor is more intense.