Plaice, also known as flounder, is washed, gutted and rinsed. Make some diagonal cuts to enhance flavor. Prepare onions, ginger, garlic and red peppers for later use.

Add oil to the pan, heat the oil, add the washed fish, and fry the fish until both sides are golden brown. Plate and set aside.

Put in another pan and add oil. When the oil is hot, add onion, ginger, garlic and red pepper and stir-fry until fragrant. Add dark soy sauce, water, salt, onion, ginger, garlic, red pepper, cooking wine, peppercorns, sweet and sour. After boiling, add the fried fish and simmer over low heat. Finally, the juice is collected over high heat. Delicious braised sole is ready.

Warm reminder:

1. Hualien, carp and other freshwater fish species can also be used to make this dish;

2. The fish tail is on both sides of the middle bone. Cut the sides into three sections with a knife and spread them out to form a fan shape; this can increase the heating area of ??the fish, make it more mature and present a certain shape when placing it on the plate;

3. Fish tail Before putting the fish tail into the pot, be sure to absorb the water on the surface of the fish tail, so as to avoid splashing of hot oil and prevent the fish from being grilled;

4. When frying the fish tail, the oil temperature should be 60% hot, high oil Warmth can quickly shape the surface of the fish, thereby locking the moisture inside the fish;

5. The addition of rock sugar can not only enhance the umami flavor of the dish, but also make the soup thicker and brighter.