Braised flounder
Raw materials:
2 flat fish, 3 mushrooms, a little bamboo shoots and dried peppers, and 2 aniseed. Accessories: 5g ginger, onion 10g, a little chopped green onion, 4 cloves garlic, 5g soy sauce, 3g salt, 20g sugar, 5g vinegar and cooking wine 15g.
Exercise:
Slide fish to control water; Soak mushrooms in soft water, wash, remove pedicels and cut in half; Wash bamboo shoots and dice them; Wash dried red peppers, remove pedicels and seeds, and cut into small pieces.
Put the pot on the fire, put the oil and heat it to 50% to 60%. Add flat fish and stir-fry slightly. Remove and control the oil for later use.
Leave the bottom oil in the pot, add ginger slices, garlic cloves, onion segments, aniseed and dried peppers, add salt, soy sauce, cooking wine, sugar, vinegar and appropriate amount of water after fragrance, boil over high fire, add fried fish, mushrooms and diced bamboo shoots, stew over low fire, and sprinkle chopped green onion before taking out of the pot.
Braised pomfret
Wash the pomfret first. Note that the internal organs of pomfret are on the side.
Make a few cuts in the fish, put it on a plate, pour some soy sauce and marinate for an hour.
Pour oil into the pot, add ginger slices and heat to a higher temperature, which is slightly smoked.
Fry the fish in a hot oil pan, pay attention to cover the spilled oil, fry until both sides turn yellow and the skin becomes hard, pour in cooking wine and soy sauce, cover and stew for a while, and pay attention to turning over.
After about 5 minutes, add sugar, mix well and cook for 2 or 3 minutes.
Finally sprinkle with shallots.