2. Leave a small amount of base oil in the pot, put rice wine and vinegar in the pot, add onion, ginger, garlic and star anise, add soy sauce, maltitol and salt, add soup to boil, then add squid head and bake over medium heat until soft and rotten. When the hot juice thickens, the soles can be served.
3. The raw juice is thinly thickened with glutinous rice flour, sprinkled with sesame oil and poured on the soles.
The practice of braising the head of sole.
Mode 2
Flounder1000g (including a part of fish gizzard), sweet potato 200g, semi-fat lean meat 75g, garlic 75g, wet Pleurotus ostreatus 30g, diced pepper10g, seasoning salt 7g, chicken essence 5g, dry starch100g, wet starch.
1. Chop pepper on both sides of the fish head, remove gills, wash, rub with a little salt and fry with dry starch.
2. Cut the garlic from beginning to end and cut the sweet potato into pieces.
The practice of braising the head of sole.
3. Put the oil in the pot, fry the garlic, sweet potato and chopped pepper fish head, remove it and pour back the remaining oil.
4. Stir-fry minced meat, diced Pleurotus ostreatus and diced pepper, pour in wine, add salt, animal oil and 2 soups (or cold water) of 1.5 kg, put money into chopped fish heads and sweet potatoes, and simmer with slow fire first, then simmer with slow fire. After 5 minutes, add the money to the fried garlic and stew for 5 minutes.
5. Scoop the fish head with chopped pepper into the dish, leave other seasonings in the pot, add chicken essence, thicken it with Zhejiang vinegar, and then pour salad oil and animal oil on the fish head with chopped pepper.