Two flat fish, onion, ginger and garlic, dried red pepper and star anise.

method of work

1, removing viscera and gills of flatfish, cleaning the black membrane in abdomen, and punching flowers on both sides;

2. Drain the fish and dry them in the outdoor ventilated place until the skin is dry;

3. Cool the oil in a hot pot. After the oil is hot, fry the fish slowly.

4. Fry until the bottom surface turns yellow, turn over and continue to fry slowly;

5. After frying on both sides, take it out and fry the other one in the same way;

6, leave the bottom oil in the pot, saute shallots, ginger, garlic and star anise;

7. Add the fried flat fish, cook the cooking wine and soy sauce, add the hot water that has just been dried, and bring it to a boil;

8. Add salt and sugar and fry over medium heat until the soup is thick;

9. Transfer monosodium glutamate and sprinkle with chopped green onion to serve.

Tips

Three tips for frying fish without breaking.

1, ensure that the fish is not wet; Drain the washed or pickled fish before cooking, air dry the skin if there is enough time, or use special kitchen paper or towel to absorb the water.

2. Cool the oil in a hot pot, and then fish after the oil is hot; Some people are used to adding oil to the pot when the fire is on, so that even if the oil is hot and the fish is placed, the fish skin will easily stick to the bottom of the pot and cannot be shoveled. First, cook the pot empty, heat it up, feel your hands close to the bottom of the pot, cool the oil, and then fish. (This one is most suitable for iron pots, and some of them are more delicate, so it is another matter not to burn them empty.)

3. After the fish is in the pot, don't rush to turn it over, turn to a small fire and fry it slowly, wait until the bottom turns yellow, and then turn it over. Even if the above two items are done, the fish can't be turned over immediately after it is put into the pot, because the skin and fish close to the bottom of the pot haven't had time to heat up. Turn to low heat and fry slowly, which can not only be evenly cut by heating, but also ensure that the fish skin is not fried.

As long as the above three steps are strictly operated, you can definitely fry a complete and beautiful fish.