Raw materials:

2 flat fish, 3 mushrooms, a little bamboo shoots and dried peppers, and 2 aniseed.

Accessories:

5g of ginger slices, chopped green onion10g, a little chopped green onion, 4 cloves of garlic, 5g of soy sauce, 3g of salt, 20g of sugar, 5g of vinegar and 5g of cooking wine15g.

Practice:

1, flat fish, water control; Soak mushrooms in soft water, wash them, remove pedicels and cut them in half; Wash bamboo shoots and dice them; Wash the dried red pepper, remove the pedicle and seeds, and cut into small pieces.

2. Set the pot on fire, put the oil to 50% to 60% heat, put the flat fish in a little frying, and take out the oil control for later use.

3. Leave the bottom oil in the pot, add ginger slices, garlic cloves, onion segments, aniseed and dried peppers, add salt, soy sauce, cooking wine, white sugar, vinegar and appropriate amount of water after fragrance, boil with strong fire, add fried flat fish, mushrooms and diced bamboo shoots, simmer with low fire, and sprinkle chopped green onion before taking out.

Tips：

Flat fish, also known as pomfret and sliced fish, are mostly chilled marine fish. Flat fish stewed and roasted with garlic are delicious. You can cut two knives on the fish before frying.

Home-cooked roasted flat fish

Ingredients: 500g of flatfish, 5 mushrooms, 75g of winter bamboo shoots, 50g of onion, ginger and garlic, 0/spoon of Shaoxing wine/kloc-0, half a teaspoon of soy sauce/kloc-0, half a teaspoon of sugar, half a teaspoon of vinegar, and appropriate amounts of chicken powder, pepper and water starch.

Practice:

1, clean up the flat fish and cut a few knives on both sides of the fish; Mushrooms are opened with warm water and then cut into strips; Cut the winter bamboo shoots into long pieces.

2, put enough oil in the wok to heat, fry the fish into golden brown, remove and drain the oil for later use.

3. Leave a proper amount of oil in the wok, saute shallots, ginger and garlic, stir-fry mushrooms and winter bamboo shoots, cook Shao wine and soy sauce, add about 1 cup of water, add chicken powder, fish, pepper, sugar, vinegar and salt to boil, and switch to low heat. When the fish is completely cooked, take it out and put it on a plate.

4. Boil the soup in the pot, hook the water starch, and pour it on the fish after opening.

ATTENTION:

Flat fish should be fresh; When drawing a flower knife on a flat fish, the blade can be inseparable; During the firing process, the fish should be turned in time to make the raw materials tasty; Be careful not to paste the pot; It needs to be cooked thoroughly with a small fire, and its flavor is strong.

Roasted flat fish-

Raw materials:

Flat fish 1 strip, onion 1 root cutting, and 4 slices of ginger.

Seasoning:

(1) Yellow rice wine (or cooking wine) 1 tablespoon, salt 1 teaspoon, appropriate amount of pepper, and 3 tablespoons of Lee Kum Kee garlic Chili sauce.

(2) 2 tablespoons Lee Kum Kee garlic Chili sauce, honey 1 tablespoon

Practice:

1, clean the flat fish and cut it into two pieces from the middle piece. Put the ginger slices with onion in a flat-bottomed container, then add the sliced flat fish and marinate it with seasoning (1) for 20 minutes.

2. Preheat the oven to 250 degrees, stir the seasoning (2) evenly, smear it on the surface of the fish (probably using a general amount), and put the fish on the grill.

3. Brush seasoning (2) again at 10 minute, and bake for 8-10 minute.

4, when eating, you can squeeze a few drops of lemon juice, which is delicious.