2 flat fish, 3 mushrooms, a little bamboo shoots and dried peppers, and 2 aniseed.

Accessories:

5g of ginger slices, chopped green onion10g, a little chopped green onion, 4 cloves of garlic, 5g of soy sauce, 3g of salt, 20g of sugar, 5g of vinegar and 5g of cooking wine15g.

Practice:

1, flat fish, water control; Soak mushrooms in soft water, wash them, remove pedicels and cut them in half; Wash bamboo shoots and dice them; Wash the dried red pepper, remove the pedicle and seeds, and cut into small pieces.

2. Set the pot on fire, put the oil to 50% to 60% heat, put the flat fish in a little frying, and take out the oil control for later use.

3. Leave the bottom oil in the pot, add ginger slices, garlic cloves, onion segments, aniseed and dried Chili, add salt, soy sauce, cooking wine, white sugar, vinegar and appropriate amount of water after fragrance, boil with strong fire, add fried flat fish, mushrooms and diced bamboo shoots, simmer with low fire, and sprinkle chopped green onion before taking out.

Flat fish in sauce

raw material

Ingredients: flatfish 1 strip, 4 shallots, 2 slices of ginger.

Seasoning: (1) wine 1 tablespoon, salt 1 teaspoon.

(2) wine 1 tablespoon, soy sauce 3 tablespoons, sugar 1 tablespoon, water 4 tablespoons, starch water 1/2 tablespoons.

preparation

(1) Wash the flat fish, and after obliquely cutting the edges on both sides of the fish, marinate it with 1) for 10 minute, and cut 2 shallots into small pieces and 2 diced.

(2) Heat 4 tablespoons of oil, first saute shallots and ginger slices, take them out when they are brown, then dry the fish, put them in a pot, and fry them on both sides over medium heat until they are crisp and yellow.

(3) Stir-fry the ingredients in 1 tablespoon oil, then pour them on the fish and sprinkle with chopped green onion.