Since you eat roasted fish, I recommend this one. The practice of home-cooked braised fish

comes from Didi's menu ~ I know it's troublesome to post pictures, so I need to look at the Didi's menu to search for braised fish.

There are fewer people who like braised fish but are afraid of stabbing flat fish bones, so I don't want to say much about the flat fish you choose.

Introduction of ingredients. Ginger, garlic, onion, salt, old cooking wine, white sugar

Steps of braising fish

1. Kill the flat fish, clean the back of the fish, put salt on it, rub it, cover it with plastic wrap and put it in the refrigerator for 2 hours (or you can leave it for half an hour without salting). I bought it in the morning, but it will break down if I don't put it in the refrigerator at noon

2. The fish fried in water is fragrant, and starch is put on both sides for better frying and more sticky fish to eat when collecting juice. It tastes tender

3. Boil the oil

4. Fry the fish without moving it until it is formed, and then turn it over

5. Put the fried fish on both sides for later use

6. Put the remaining oil in the pot with ginger, millet, pepper and garlic

7. Cook the wine with a bowl of water, and bring it to a boil

8. Add the fish, cover it and simmer in the fire. . . Pour it on the fish

11. Sprinkle the onion and millet pepper with the finished product

12. It's delicious. I didn't put chicken essence and monosodium glutamate or anything. Try not to put it

This recipe is provided by Didi Cookbook. If you want to eat more delicious food, please pay attention to Didi Cookbook!