1, steamed flounder. Main ingredients: butterfly fish 1. Accessories: salt moderate, cooking wine moderate, a green onion, ginger a piece, two or three red chili. Practice: first wash the flounder, scalded the skin with boiling water, it is easy to back off the black skin. Sprinkle salt and cooking wine on both sides of the fish and marinate for ten minutes, cut green onion and ginger silk, spread on the bottom of the plate, put the marinated fish on the green onion and ginger silk, spread some more green onion and ginger silk on the fish on the pot to steam for 20 minutes. Pour the water out of the fish plate, steamed green onion and ginger picked out, in the fish body to resurface a layer of shredded green onion and chili pepper, poured with steamed fish soy sauce, pot of hot oil poured on the fish body can be.

2, flounder head tofu soup. Ingredients: flounder head 1, ginger, tofu 1 block, enoki mushrooms 1, salt 0.5 tsp, pepper tsp, green onion moderate. Directions: Heat oil in a wok and pop some ginger slices. Add 3 peppercorns to remove the fishy smell, then fry the fish bones and head over high heat. Add some cooking wine, add cold water and cover the pot with a lid. Bring to a boil over high heat, then add tofu and enoki mushrooms. Small fire dun 30 minutes to uncover, put salt, pepper, scallions can be served.

3, sauce roasted flounder. Ingredients: flounder 1, dried chili moderate, onion, ginger and garlic moderate, 45 grams of soy sauce, soy sauce 3 ml, butter 10 ml, pepper moderate, 400 ml of water, a little oil. Practice: remove the scales of the plaice, remove the viscera and gills clean, cut a few ways; pot of hot oil, put onion, ginger and garlic, peppers, dried chili pepper sautéed; pour into the appropriate amount of water to boil, add the yellow sauce, put the plaice, add wine, soy sauce to boil; turn to medium heat to burn, to be the soup thick fish flavored turn off the fire, green onion sprinkled with fish; the last will be poured over the soup on the green onion can be.