Gourmet: home-cooked dish

Method of making: stew soup

Taste of dishes: salty and fresh

Type of dishes: hot dishes

Preparation method: main ingredients

right-eyed flounder

condiments

Tofu, vermicelli, pork belly

condiment

Vinegar, soy sauce, salt, sugar, monosodium glutamate, onion, ginger, garlic and peanut oil.

working methods

1. Scaled flounder, washed and preserved in stomach.

2. Saute shallots, ginger and garlic, stir-fry pork belly, add vinegar and soy sauce to boil, fry fish on both sides, add soup, add tofu and vermicelli, and season.

3. Bring the fire to a boil over medium heat and simmer for 45 minutes, then turn to low heat and collect the juice until it is cooked.

trait

Fresh and delicious, the fish is smooth and tender.

point out

Stir-fry onions, ginger and garlic a little more. Fire should be medium first, then low, and then urgent.

Flounder is a fish in the sea, and it won't have the earthy smell of river fish. Its meat quality is tender, and there are fewer fishbones. Steamed braised fish is very suitable, which is my favorite fish.

Name of recipe: Braised flounder.

Ingredients: flounder

Seasoning: soy sauce, sugar, ginger, chicken essence, onion, refined oil.

Exercise:

1. Dry (or dry) the cleaned fish and cut it into 5 cm wide fish segments.

2. fry the fish pieces in the oil soaked in ginger until they are slightly yellow.

3. Pour out the excess oil, pour in the right amount of soy sauce and cook in sugar for 5 minutes.

4. Finally, put some chicken essence, turn it over, sprinkle with chopped green onion and put it in the basin.

Another method:

Braised flounder

1. Buy flounder (fresh without peeling), peel, gut, rinse with clear water and cut into pieces for later use.

2. Add chopped garlic and shredded ginger (add diced pepper if you like spicy food) to the cold oil in the hot pot and fry for about half a minute.

3. While frying flounder, add a little vinegar to remove the fishy smell (you can't put too much, otherwise it will be sour), then put a small half bottle of yellow wine to hang the fragrance, fry for two minutes, pour a little boiling water into the soy sauce, simmer for about three minutes, then lift the lid, and stir fry while adding salt and monosodium glutamate.

The flounder meat is tender and delicious. To borrow a sentence from Lu in the ancient meaning of Chang 'an, it is better to be a mandarin duck than a fairy. The name of this dish may be called "Better to be a mandarin duck than a fairy". Better than Farewell My Concubine. Haha ~