Tools/raw materials
Tama fish, onion, ginger, garlic, star anise, fragrant leaves, vinegar, salt, sugar, white wine, etc.
Methods/steps
Tama fish is actually another name for sole fish. Because the two are homophonic, and because of the performance form of cross talk, Tama fish is known to us. In fact, this fish is rich in nutrition and tender in taste. The key also depends on the method of cooking, such as braising.
Prepare ingredients for braising in soy sauce. The main ingredient is Tama fish. The common accessories are onion, ginger, garlic, soy sauce, white wine, salt, sugar, star anise and fragrant leaves. The dosage can be determined according to personal taste.
Clean the fish first. Tamara fish is not symmetrical on both sides of its body because of its own characteristics. Deal with it separately. One side of the fish eye is descaled, and the bottom side is stripped of black impurities. At the same time, other impurities and foreign bodies are removed.
After cleaning, gently put a flower knife on one side of the fish eye, and marinate it with onion, ginger, garlic and white wine for about half an hour to make it deeply tasty and remove the fishy smell and refresh the fish. At the same time, add some starch to the remaining water such as onion, ginger, garlic, star anise, fragrant leaves, sugar, salt and white vinegar to make bowl juice for later use.
When you are ready, light the fire and make a pot. Pour in cooking oil, when the oil temperature rises, fry the tama fish until golden, take it out, drain the oil with a cover and put it on a plate. There is some base oil left in the pot. Pour the bowl of juice into it, stir-fry it quickly over high fire, take it out after sauté ing, and pour it on the fish. You can sprinkle some parsley, carrots and the like to improve the appearance.