Cuisine: home cooking

Method of preparation: stewed

Flavor of dish: salty and fresh

Type of dish: hot dish

Method of preparation: main ingredient

Home made halibut

Ingredients

Tofu, vermicelli, five-flake pork

Seasoning

Vinegar, soy sauce, salt, sugar, monosodium glutamate (MSG), green onion, ginger, garlic, peanut oil

Methods

1. Remove scales from halibut, wash, and keep the stomach.

2. Scallion, ginger, garlic burst incense, fried pancetta, add vinegar, soy sauce boil, fry the fish on both sides, add soup, add tofu, vermicelli, seasoning.

3. Medium heat boil, low heat stew for 45 minutes, turn sharp fire juice until cooked.

Features

Fresh flavor, tender fish.

Tips

Scallions, ginger, garlic to burst a little more, the fire should be the first medium heat, then small fire, after the rapid fire.

Flounder is a fish from the sea and does not have the earthy flavor of river fish. It also has tender meat and fewer spines, making it a good fish for steaming and braising, one of my favorite varieties of fish.

Recipe name: braised halibut

Ingredients: halibut

Seasoning: soy sauce, sugar, ginger, chicken broth, green onions, refined oil

Practice:

1, clean the fish after drying (or drying), cut into 5CM wide sections

2, fish sections into the ginger storm in the oil and fry to a light brown

3, pour out the excess oil, fry to a light brown

2, fry to a light brown.

3, pour out the excess oil, pour in the appropriate amount of soy sauce, put sugar and cook on medium heat for 5 minutes to taste

4, and finally put a bit of chicken essence to turn a little bit, sprinkle with chopped green onion pot

Another practice:

Sauteed Halibut

1. will halibut (fresh without skinning) buy peeled, in addition to the viscera, flushed and cleaned and cut blocks waiting.

2. In a hot pan with cold oil, put in crushed garlic cloves and ginger (if you prefer spicy, you can add some diced chili peppers) and pop for about half a minute.

3. Into the halibut while stir-frying under a little drop of vinegar to remove its fishy (can not put too much, otherwise there will be a sour taste), and then under a small bottle of wine half a cap hanging its flavor, stir-fry for two minutes with a little bit of boiling water into the soy sauce poured into the smallest fire simmering for three minutes or so and then uncovered, while adding salt and monosodium glutamate stir frying pot can be.

The halibut meat is quite tender and smooth, and the flavor is quite delicious. Borrowing from Lu Zhaolin in the "Chang'an Gu Yi" in the "get into the flounder why not resign to death, would like to do mandarin ducks do not envy the immortal" sentence, the name of this dish may as well be the whole gimmick called would like to do mandarin ducks do not envy the immortal. Better than the name of Farewell My Concubine (king of eight stewed chicken). Oh~