Cuisine: Home cooking
Preparation method: stew
Dish taste: salty and fresh
Dish type: hot dish
Preparation method: Ingredients
Ingredients
Tofu, vermicelli, pork belly
Seasonings
Vinegar, soy sauce, salt, Sugar, monosodium glutamate, scallions, ginger slices, garlic slices, peanut oil
Folding preparation method
1. Remove the scales from the halibut, wash it, and keep the belly.
2. Sauté the onion, ginger and garlic until fragrant, stir-fry the pork belly, add vinegar and soy sauce and bring to a boil. Fry the fish on both sides, add soup, add tofu and vermicelli, and season.
3. Bring to a boil over medium heat, simmer over low heat for 50 minutes, then turn to high heat to reduce the juice.
Features: delicious flavor, smooth and tender fish meat.
Tip to stir-fry the onions, ginger, and garlic a little more, and the firepower should be medium, then low, and then high. Flounder is a fish from the sea and does not have the earthy taste of river fish. Its meat is also very tender and has fewer fish bones. It is suitable for steaming and braised. It is my favorite type of fish.
Folded braised halibut
Ingredients: halibut
Seasoning: soy sauce, sugar, ginger, chicken essence, green onion, refined oil
Folding production Method
1. After buying the flounder (fresh and unpeeled), peel it, remove the internal organs, rinse it, cut it into pieces and wait.
2. Add crushed garlic sprouts and shredded ginger (if you prefer spicy food, you can add some diced chili) into the hot pot with cold oil and sauté for about half a minute.
3. Add the halibut and stir-fry while adding a little vinegar to remove its fishy smell (don't add too much, otherwise it will have a sour taste), then add half a bottle of rice wine to enhance its aroma, stir-fry for two minutes, and add a little boiling water mixed with dark soy sauce. Turn to the lowest heat and simmer for about three minutes, then uncover, add salt and MSG and stir-fry.
The halibut meat is quite tender and smooth, and the taste is quite delicious. Borrowing from Lu Zhaolin's sentence in "The Ancient Meanings of Chang'an", "If you have success, why would you die? If you want to be a mandarin duck, don't envy the immortals." The name of this dish might as well be the whole gimmick: "If you want to be a mandarin duck, don't envy the immortals." It's better than the name Farewell My Concubine (Tortoise stewed with local chicken). Haha~
Folded Japanese halibut
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Ingredients: 1500 grams of fresh halibut, 100 grams of eggs, and 100 grams of flour.
Seasoning: 250 grams of cooking oil, 50 grams of sherry, appropriate amounts of white vinegar, refined salt, and pepper.
Folding production method
Wash the halibut, remove the intestines and tail, cut into 150g pieces, sprinkle with refined salt, white vinegar, pepper and sherry and marinate for about 15 minutes , dip it in a layer of flour, and then dip it in a layer of egg liquid, set aside. Heat the pot and pour in cooking oil. When the oil temperature is 50%, add the fish pieces one by one and fry until golden brown and fragrant. It is ready to eat. Features: Tender and delicious Recipe name: Japanese cooking method of shaved flounder
Folded and shaved flounder
Ingredients: 1/4 flounder (2kg), 10cm radish, 4 pieces of green perilla , 3cm pieces of seaweed, 10g of young leaves, appropriate amount of soy sauce.
Folding production method
1. Debone three halibut pieces and peel the skin.
2. Cut into 5mm thick fillets as shown in the pattern.
3. Slice the radish.
4. Soak the seaweed in water overnight, boil it, soak it in cold water, take it out and cut it into appropriate sizes.
5. Place the radish slices on a plate, place the fish slices on a plate covered with green perilla, serve with seaweed, young leaves, and wakame as garnishes, and add soy sauce to taste.
How to fold Sixi fish rolls
Ingredients: 750 grams of flounder. 30 grams of lean pork fat, 20 grams of minced yellow cake, 20 g of minced mushrooms, 15 g of minced ham, and 15 g of minced green vegetables. 5 grams of refined salt, 15 grams of Shaoxing wine, 15 grams of minced green onions, 3 grams of pepper noodles, 50 grams of starch, 10 grams of sesame oil, 100 grams of clear soup, and 5 grams of cooked chicken fat.
Folding production method
Wash the halibut and chop it into eight strips 10 cm long, 2.6 cm wide and 0.5 cm thick. Then split it inward from both ends to the middle (joined in the middle), add refined salt, Shaoxing wine, and vinegar to taste.
Chop the pork into fine paste, add green onions, pepper noodles, refined salt, Shaoxing wine, eggs, wet starch, and sesame oil and mix well. Roll the mixed fillings into the fish fillets (four rolls for each fish fillet). Place minced cake, minced mushrooms, minced ham, and minced vegetables into four small fish rolls, then place them in a steamer to steam until cooked, take them out, and arrange them neatly on a plate. Add clear soup, refined salt, and Shaoxing wine to the pot, bring to a boil, skim off the foam, pour the dripping gravy over the fish rolls, and top with cooked chicken oil. Serve. The color is bright, the meat is tender, the taste is delicious and the shape is beautiful.
Folded halibut and mushroom rolls
Ingredients: halibut meat, shiitake mushrooms, butter sauce
Folding preparation method
1. Place the fish on the pan and fry until golden brown on both sides, remove and place in the middle of the plate.
2. Roll the stems of the shiitake mushrooms with the fried fish fillets and place the heads of the shiitake mushrooms on top.
3: Decorate the plate with carrot sticks, cucumber sticks, etc., and sprinkle some butter juice on top.
Folded and grilled halibut
Ingredients: 1 halibut (about 180 grams), 5 grams of pepper, 10 grams of butter, 1 tablespoon of flour, 1 tablespoon of salad oil, 5 grams of refined salt , side dish: 100 grams of fried potato chips
Folding preparation method
1. Remove the scales, gills, and guts of the fish, and carefully remove the mucus from the edges. Then, use a knife to make cross cuts on both sides of the fish body, sprinkle with pepper and salt, marinate for 30 minutes, and then evenly coat both sides of the fish with dry flour. 2. Put the mermaid and salad oil in the baking pan, fry it for 3 minutes on high heat, turn it over and fry for 2 minutes on high heat. Melt the butter in the pan while it is hot, smear it all over the fish body, and put it in the oven at a temperature of 250°C. Bake for 8 minutes, take out and put on a plate, place fried potato strips on the edge.