Flounder? ?

Fried flounder?

Raw materials; Fresh flounder1500g, egg100g, flour100g. ?

Seasoning: 250g of edible oil, 50g of sherry, proper amount of white vinegar, proper amount of refined salt and pepper. ?

Cooking method: Wash the flounder, remove the head and tail, cut into pieces of 150g, sprinkle with refined salt, white vinegar, pepper and sherry, marinate 15min, and then dip in a layer of flour and egg liquid. ?

Heat a pan, pour in cooking oil, and when the oil temperature reaches 50%, add fish pieces one by one and fry until golden and fragrant, and serve?

Features: Delicious and tender?

Steamed flounder?

Scrape the fish scales, cut open the intestines, cut into pieces, put them into a basin and wash them, then pour in salt and wine at the ratio of 500g/tablespoon, stir them by hand, knead them evenly, marinate them for15min, then wash them, put them into a plate, pour in pepper, ginger, onion, allspice powder and 2 tablespoons of water, and steam them.

Grilled flounder?

Ingredients: a flounder (about 750g)?

Seasoning: cooking wine 100g, refined salt 15g?

Cooking method: Wash the fish, cut off the head and tail, leaving a middle section (about 500g), thin the belly bone of the fish with a knife, flatten the skin of the fish, cut into small fish pieces with a length of about 5cm and a width of about 3cm, sprinkle with 12g refined salt, mix and marinate for 3h, wash with clear water, put into a pot, pour cooking wine and 3g refined salt, and mix and marinate/kloc-. ?

Heat charcoal to medium heat, put the fish skewers on it, turn them over while roasting, and slowly roast them until they are cooked. Don't burn the fish skin with fire. Put the fish skewers in the basin, pull out the drill and eat them while they are hot.

Features: fresh and delicious. ?

Braised flounder?

Ingredients: 450g flounder. ?

Seasoning: 40g of soybean oil, 2g of monosodium glutamate, proper amount of sugar, 25g of Shaoxing wine, 25g of refined oil, 25g of starch, and proper amount of onion and ginger. ?

Production:?

1. First clean the flounder and process it into cubes. ?

2. Heat the wok, use an oil pan, then add the flounder, stir fry slightly, cook Shao wine, add soy sauce and a little soup, cover the pot, and medium heat. ?

3. When the soup is thick, thicken it with wet starch, turn the pot, turn the raw materials over and pour the oil on it.