Sweet and sour flounder

Recipe introduction: This fish has a flaky body, dark skin on the back and two eyes lined up on the same side of the body. When eating, you need to peel the skin off your back, and then the exposed meat will be white, thin and tender.

material

Fresh flounder, garlic, aged vinegar, sugar, soy sauce, salt, coriander.

working methods

1. Wash the flounder, peel off the dark back skin from the tail, cut off the head and abdomen, wash it again, and control the water for later use. Slice garlic and shred parsley.

2. Put the flounder in a bowl, add a little salt and garlic slices and marinate for 10 minute.

3. Put the oil in the pot. When the oil is slightly hot, wipe the salted flounder clean (or dip it in a little flour directly), fry both sides on medium heat, and take out the oil under control.

4. Leave a little base oil in the pot, add garlic slices and stir fry until fragrant, add vinegar, sugar and soy sauce, add fried flounder, stir fry evenly, turn on high fire to dry the soup, and sprinkle with coriander segments.