1. Boil a pot of boiling water with salt, squeeze out lemon juice, and add lemon peel and Belgian chicory. Drain the cooked chicory and put it in ice water. After completely cooling, take it out, absorb water and cut it in half.

2. Cut the parsley into small pieces and filter the squeezed lemon juice. Cut fennel into thin strips.

3. Melt the butter in a hot pot, add some oil and heat it slightly, but be careful not to burn the oil. Add 2 teaspoons of salt to the pot to foam the oil. Wrap the surface of fish and chicory with flour, evenly distributed but not too thick. You can shake off the excess flour by tapping it gently. (If you like the slightly spicy taste, you can coat some red pepper powder on the surface of the fish before wrapping the flour, or you can choose to sprinkle red pepper powder on the fish at last. )

4. Add the fish and chicory wrapped in flour, put them in a pot and fry them with warm fire. At the same time, pour the butter in the pot on the fish and chicory with a small spoon, and fry it slowly with warm fire until the surface turns golden brown, about 5 minutes.

5. When the fish is almost cooked, (insert the tip of the knife into the fish, and if the tip is warm, continue heating for two minutes) put the fennel into the pot. Finally, pour in lemon juice and sprinkle with some parsley.

6. Dish, sprinkle fennel on the dish, put a piece of chicory, and put fried fish on it. Place the remaining chicory on the edge of the plate, sprinkle some cooking butter on the surface and decorate with parsley. Sprinkle 2 teaspoons of Chili powder as much as you like.

7. New taste ingredients package top fresh ingredients are delivered to your door, and all ingredients are matched according to quantity. You don't have to buy a big piece of cheese or a whole bottle of spices to learn a new dish. Come and make your own French fried flounder!