1 sole head (about 1000g). 2kg seasoning oil (about 100g), 5 tablespoons soy sauce, 3 tablespoons Shaoxing wine, 2 tablespoons vinegar and sugar, 2 tablespoons refined salt and monosodium glutamate 1/2 tablespoons pepper 1/3 tablespoons sesame oil 1 tablespoon onion, ginger and garlic slices.

working methods

1. Remove the gills of plaice head, wash it, fry it in 70% hot oil until golden brown, and control the oil content after taking it out.

2. Add a little base oil to another pot, cook Shao wine and vinegar with onion, ginger, garlic and star anise, add soy sauce, sugar and refined salt, add soup to boil, then add fried squid head and cook over medium heat until cooked. When the boiled juice is thick, add monosodium glutamate and pepper, and pick out onion, ginger and salt.

3. The raw juice is thickened with water starch, topped with sesame oil and poured on the head of the plaice fish in the plate.