working methods
Ingredients: Frozen flounder (flounder)
Accessories: vegetable oil, salt, ginger 10g, cooking wine 10g, onion 1 root, soy sauce 5g, 2 cloves of garlic, 5 pieces of spicy peel and umami juice 10g.
Practice: 1. Soak the flounder, wash the viscera and clean it, cut the fish back with a flower knife (optional), then add salt, ginger slices and cooking wine, evenly spread and marinate for a while, and slice the onion, ginger and garlic.
2, hot pot cool oil, oil heat 70% under the flounder (you can use a non-stick pot or hot pot, and then add oil, so that the fish does not go bad)
Don't turn the fish. When the pan is shaking, the fish can also be turned over and fried until golden brown on both sides.
4. Leave the oil at the bottom of the pot, add the onion, ginger, garlic and spicy skin and stir-fry for fragrance.
5. Stir-fried wine smells good. Some people like rice wine to add it. Add umami juice, soy sauce and salt, stir-fry evenly, and make the sauce smell.
6. Add water to boil.
7. After boiling, put the fish to stink. Because this fish is frozen, not fresh, bring it to a boil, cover it and simmer for about 20 minutes.
8. Add chicken essence (adding chicken essence before juice collection can make the taste even). When one third of the soup is left, change the fire to collect the juice. When the soup is thick and there is not much left, turn off the fire and cook the flounder delicious.
Nutritional value: Flounder is rich in protein, vitamin A, vitamin D, calcium, phosphorus, potassium and other nutrients, especially vitamin B6, but less fat. In addition, flounder is also rich in DHA, the main component of the brain, which can enhance intelligence if eaten regularly.