Salty and slightly sweet, eat only enough flavor. Steaming is a more health-conscious method in recent years, but home cooking fish is still more braised, after all, it is a habit from childhood to adulthood.
Golden flounder, because it is the body of the fins is golden yellow and named. It is rich in protein, a variety of vitamins and a variety of trace elements needed by the human body, and low in fat. It is also very rich in lecithin, which can prevent the decline of brain function, delay aging, and is also very effective in preventing diabetes and cataracts.
This time, the yellow gold butterfly fish from Alaska is used with the common practice of braising in Northeast China to make a braised flounder.
Because I'm a weak fryer, and flounder doesn't fry well, I didn't get it quite perfect this time. Thankfully the drops didn't fall apart or crumble too much, but the flavor was really good. The fish is delicious, and then dipped in a thick, salty and sweet braising sauce, it's really super rice~~""
Ingredients
Main Ingredients
Flounder
? 250g
Boiling water
? Moderate amount
Sides
Oil
? Moderate amount
Salt
? Moderate amount
Wine
? Moderate amount
Soy sauce
? Adequate amount
Sugar
? Adequate
Scallion
? 10g
Ginger
? 10g
Garlic
? 10g
Red bell pepper
? 1g
?Sweet and salty
Taste
Frying
Craftsmanship
Three quarters of an hour
Time consumed
Ordinary
Difficulty
?Steps for braised plaice
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1
Thaw the flounder and scrape the scales on both sides, scraping the black membrane in the cavity.
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2
Wash, dry the surface water and then make three cuts on the back.
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3
Flip the side, also make three cuts, easy to marinate into the flavor.
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4
Cut green onion, ginger, garlic, prepare red bell pepper.
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5
Arrange the fish in a plate, put salt, cooking wine, some green onion, shredded ginger, rub a few times on both sides and marinate for 30 minutes.
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6
After marinating, remove the marinade from the fish, dry it and stick some flour evenly on both sides.
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7
Frying pan is hot, use a piece of ginger to rub the bottom of the pan, pour in a moderate amount of oil, the amount of oil is larger than usual, when the oil is warm, add the fish.
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8
Fry until one side is browned, then turn and fry.
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9
After frying on both sides, skim off excessive oil, leave the amount of oil in the pan like usual stir-frying, put in the sliced green onion, shredded ginger and red bell pepper to burst.
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10
Pour in the red soy sauce, put sugar, salt, pour some boiling water.
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11
Bring to a boil, skim off the foam, cover and simmer for a few minutes. Uncover and from time to time use a spatula to pour some juice on the surface of the fish and continue to simmer for a few more minutes.
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12
Finally, collect the soup over high heat, serve on a plate, and garnish the surface with scallions torn into julienne strips.
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Tips
?The flounder is sticky, not good for frying, don't turn it over diligently when frying, fry the other side, turn it over once and you're done.